Prashad
CARLY VILLONGCO PREPARES SARINA RYEʼS
PRASHAD RECIPE
CARLY’S
REFLECTION
Picking up a spoon and a
stick of butter seems like a
normal way to start making a
dish. Maybe a warm chocolate
chip cookie. The homey smell
of a familiar food fills the air, offering a sense of
comfort. Now, replace that cookie recipe with a
new dessert, one that you may have never heard
of. The new spices and smells punctuate your
senses, giving you deeper understanding. Trying a
new dish may be a small task, but it opens
immense doors as to what we are able to learn
about another culture.
Prashad
INGREDIENTS
1 cup sugar
3 cups water
1 cup ghee
1 cup atta (whole-wheat flour)
PREPARATION
Mix the sugar and water in a pot on medium heat until sugar
dissolves. Once the sugar solution starts to boil, turn off heat.
In another pot or pan, melt the ghee on low heat.
Add the atta (flour) and fry this mixture while stirring to get out all
the clumps. As it cooks, the color of the flour will change to golden
brown and have a nutty smell.
When the flour is golden brown, add half of the sugar solution and
stir until mixed well. Then add the second half.
Continue cooking and stirring until mixture starts to separate from
the sides of the pot.
Turn off the heat when consistency changes to a thick pudding
texture, and serve warm or hot.
Prashad can be served with raisins or nuts if you like, and can be
eaten hot or refrigerated.
Prashad is a North Indian Punjabi dessert. It is served in Sikh temples
and gurdwaras. It signifies blessings from the guru.
Enjoy!
Carly participates in a Pistahan Festival, celebrating the history and
traditions of Filipino culture.
FROM A KITCHEN IN THE WORLD HOUSE 23