Kada Parshad Recipe | Aate Ka Halwa | कड़ा परशाद | आटे का हलवा | Chef Sanjyot Keer
Full written recipe for Kada Parshad
Prep time: 5 minutes
Cooking time: 15 -20 minutes.
Serves: 6-7 people.
Ingredients:
GHEE | घी 1 KATORI
KARKARA AATA | करकरा आटा 1 CUP
SUGAR | शक्कर 1 CUP
WATER | पानी 2 CUP
Method:
Set a deep pan over high flame & once it gets hot, add in the ghee.
When the ghee gets hot add the flour while continuously stirring to prevent the formation of lumps.
Cook the flour over low flame until it turns dark biscuity in colour, make sure you keep stirring it continuously.
Once the flour & ghee turn dark biscuity in colour add the sugar & water, then increase the flame to medium low & cook the halwa until all the ghee separates.
Switch off the flame once the ghee separates, you kada / aate ka halwa is ready.
#YFL #SanjyotKeer #kadaparshad
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Chapetrs
0:00 Intro
1:22 Ingredient explanation
2:10 Measuring technique
2:39 Process
5:02 Serving
5:34 Outro
Prep time: 5 minutes
Cooking time: 15 -20 minutes.
Serves: 6-7 people.
Ingredients:
GHEE | घी 1 KATORI
KARKARA AATA | करकरा आटा 1 CUP
SUGAR | शक्कर 1 CUP
WATER | पानी 2 CUP
Method:
Set a deep pan over high flame & once it gets hot, add in the ghee.
When the ghee gets hot add the flour while continuously stirring to prevent the formation of lumps.
Cook the flour over low flame until it turns dark biscuity in colour, make sure you keep stirring it continuously.
Once the flour & ghee turn dark biscuity in colour add the sugar & water, then increase the flame to medium low & cook the halwa until all the ghee separates.
Switch off the flame once the ghee separates, you kada / aate ka halwa is ready.
#YFL #SanjyotKeer #kadaparshad
The Music I use in All my videos - https://bit.ly/3CdPbSc
(Best for independent creators)
Follow us on all platforms:
Facebook - https://bit.ly/3o6alLt
Instagram - https://bit.ly/2RFkL8z
Follow my personal handles here: (Chef Sanjyot Keer)
Facebook - https://bit.ly/3tpjqQA
Instagram - https://bit.ly/3o0FZK8
Twitter - https://bit.ly/33qQpJN
Chapetrs
0:00 Intro
1:22 Ingredient explanation
2:10 Measuring technique
2:39 Process
5:02 Serving
5:34 Outro
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