Ingredients

• 1 cup Ghee (clarified butter)
• 1 cup Whole wheat flour (atta)
• 1 cup Sugar
• 3 cups Water

Instructions

1. Make Sugar Syrup: In a saucepan, bring the water and sugar to a boil. Stir until the sugar is completely dissolved. Keep the syrup hot on a low flame.
2. Roast the Flour: In a separate heavy-bottomed pan or kadai, melt the ghee on low heat.
3. Add the whole wheat flour to the ghee. Roast the flour on a continuous low flame, stirring constantly.
4. The flour will slowly change color to a golden brown and release a fragrant, nutty aroma. This is the most important step and can take 15-20 minutes. Patience is key to a good prasad.
5. Combine: Once the flour is well-roasted, very carefully and slowly pour the hot sugar syrup into the roasted flour mixture. Be cautious as it will splutter violently.
6. Continue to stir vigorously to prevent any lumps from forming.
7. Finish Cooking: The mixture will quickly absorb the water. Keep cooking and stirring until the halwa thickens, comes together as a single mass, and starts to leave the sides of the pan. You will see ghee separating from the sides.
8. The Karah Prasad is ready. It is traditionally served warm.