Ingredients:
\n 190 grams(1 heaping cup) atta flour
\n 190 grams(1 scant cup) melted ghee
\n 220 grams(1 heaping cup) granulated sugar
\n Chopped almonds, cashews, or pistachios, for serving (optional)<\/p>\n
Directions: <\/p>\n
In a karahi or a heavy-bottom, high-sided medium saucepan, melt the ghee over low heat. Keep cooking until it starts to crackle.
\nWhile mixing constantly with a wooden spoon, gradually add the whole-wheat flour to the ghee. Once combined, increase the heat to medium. Continuing to mix constantly, let the mixture toast with the ghee until it turns golden-brown and emanates a nutty fragrance, 10 to 12 minutes. At this point, the mixture should not stick together as a cohesive mass, but can range from resembling coarse sand to porridge. The flour should be integrated completely with ghee. Once the mixture has darkened slightly (about the color of toffee), about 10 minutes, reduce the heat to low.
\nStill stirring constantly, slowly add 2 cups of water to the mixture. This mixture tends to bubble and splutter, but constant mixing and adding water gradually helps control this. You may need to add an additional 1 cup of water if the mixture is so stiff it\u2019s difficult to mix. Mix until it reaches a thick soup-like consistency, about 1 minute.
\nStir in the sugar until it\u2019s completely dissolved. Continue mixing for 5 to 7 minutes, or until the karah prasad reaches a smooth, velvety consistency. If the mixture is lumpy, stir in a bit more water. The prasad is done cooking when it stops sticking to the sides of the pan and has a fudge-like texture. Remove from the heat. Serve hot directly from the saucepan. <\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: 190 grams(1 heaping cup) atta flour 190 grams(1 scant cup) melted ghee 220 grams(1 heaping cup) granulated sugar Chopped almonds, cashews, or pistachios, for serving (optional) Directions: In a karahi or a heavy-bottom, high-sided medium saucepan, melt the ghee over low heat. Keep cooking until it starts to crackle. While mixing constantly with a… » read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,20],"tags":[],"class_list":["post-1563","post","type-post","status-publish","format-standard","hentry","category-recipes","category-u-s-recipes"],"_links":{"self":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1563","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=1563"}],"version-history":[{"count":0,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1563\/revisions"}],"wp:attachment":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=1563"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=1563"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=1563"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}