Take 1 cup sugar in a sauce pan or pot. use a sauce pan or pot which has a handle as it's helps to add sugar solution to the atta mixture in the later part of the recipe.
Add 3 cups water.
. keep the pan on stove-top on a medium-low to medium flame.
. stir the solution so that all the sugar dissolves.
Begin to heat this sugar solution till it comes to a boil.
Meanwhile place a heavy bottomed kadai or pan on the stove top on a low flame. keep both the pans on two burners simultaneously, so that once the wheat flour is fried, the sugar solution is also hot.
Add 1 cup ghee in the kadai. do use a heavy and thick bottomed kadai so that the atta does not get burnt.
Let the entire ghee melt.
Then add 1 cup whole wheat flour.
Stir well.mix the whole wheat flour (atta) with the ghee. fry the atta on a low to medium-low flame.
. mix very well to get a mixture without lumps.
13. meanwhile the sugar solution will also come to a boil. once the sugar solution boils, then switch off the flame. there are no thread consistencies formed in the sugar solution. the sugar solution just needs to come to a boil.
14. on a low flame begin to fry the whole wheat flour in ghee. fry the atta stirring non-stop.the colour of the flour will change as you keep on stirring and cooking it. keep on stirring the flour to ensure even browning and also so that it does not get burnt.
16. the atta or whole wheat flour should have a shade of dark golden colour and should have a nutty fragrance. it took me 17 minutes for the atta to get cooked at the right colour and texture in a heavy kadai. timing will vary depending on the material, thickness, size of pan and the intensity of flame.
17. when the atta turns to a dark golden colour, add the sugar solution in two parts. be very careful as the mixture bubbles and splutters a lot. do note that the sugar solution needs to be hot when you add it to the roasted atta mixture.
Mix and stir very well.then add the second part of hot sugar solution.continue to mix very well.
Now cook the kada prashad stirring non-stop.
the mixture will thicken as it gets cooked. the halwa will also start releasing ghee.
Continue to stir non-stop and cook till the whole mixture becomes one mass and leaves the sides of the pan.24. the consistency of the kada prasad will also change as well as the colour.
When the kada prashad has a thick pudding like consistency, then switch off the flame. after adding sugar solution i cooked the halwa for 10 minutes on a low-medium flame stirring continuously. timing will vary with the kadai thickness, size and intensity of flame. do note that on cooling the atta halwa will thicken more. at this step you can also add some kishmish (raisins) or dry fruits like almonds or cashews.
Serve kada prashad hot or warm.
