Sindh Ji RasoiA taste of home, preserved← Back to the recipe tableKanha Prasad
Sweets · Sindhi
Kanha Prasad
from the Sindhi table.
A humble, nourishing prasad with a place in prayer, remembrance and the shared language of Sindhi celebration.
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Written recipe
A recipe to
keep close.
Written recipe adapted from the Kanha Prasad (Kada Prasad) chapter of the shared cookbook manuscript.
Ingredients
- 1 cup whole wheat flour (atta)
- 1 cup sugar
- 1/2 cup ghee
- 2 cups water
- A pinch of cardamom powder, optional
- A pinch of saffron strands, optional
Method
- Combine water and sugar in a saucepan. Heat, stirring until the sugar dissolves, then simmer until it reaches a one-string consistency. Add optional cardamom and saffron.
- In a separate heavy-bottomed pan, melt the ghee. Add the flour and roast over low heat for 15–20 minutes, until golden and nutty.
- Turn off the heat and carefully pour the hot sugar syrup into the roasted flour and ghee mixture.
- Stir vigorously until smooth and homogeneous. Serve hot, sharing it in the spirit of seva and gratitude.