The whole world celebrated Guru Nanak Jayanti or Gurupurab on November 15th and so did Nimrat Kaur. The Airlift actress marked the auspicious occasion in a deeply personal and traditional way. Honouring her family legacy, she prepared halwa, a dish that holds a great importance, often referred to as kadha prasad in Sikhism. Sharing glimpses of this ritual, Nimrat took to Instagram to post a video of her making the popular dish.
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The Bollywood actress captioned it as, “Ghar par bana hal-waaah! Gurupurab diyan lakh lakh vadaiyaan.” In the video, Nimrat shares that this recipe has been passed down through generations, originating from her maternal grandfather, who prepared kadha prasad at the gurudwara. Her mother inherited the skill and now Nimrat proudly carries forward the tradition.
She begins the process by preparing chashni (sugar syrup), boiling water and adding sugar. Next, in a separate kadhai, she heats desi ghee and roasts whole wheat flour (atta) until it transforms into a rich coffee-brown hue. The final step involves carefully incorporating the chashni into the roasted flour, stirring until the ghee separates and the halwa achieves a glossy and delectable consistency. As a unique touch, she adds a drop of sacred Amrit Jal brought from the Golden Temple. While the halwa was cooking on the stove, the actress also took a quick coffee break.
Gurupurab holds a special place in Sikh culture, observed by early visits to the gurudwara, prayers and the distribution of kadha prasad. On the same day, Nimrat also visited a gurudwara to seek blessings. She was seen in a graceful light green embroidered Punjabi suit and in a heartwarming gesture, she distributed prasad to the paparazzi gathered outside and even shared tea with them. As the actress beautifully put it, “Home is where the halwa is,” reminding us of all of the importance of cherishing family traditions. So, what's your memory of Guru Nanak Jayanti.
Kada Prasad Recipe
Ingredients:
- 1 ¼ cups ghee
- 1 cup wheat flour
- 1 cup sugar
Method
- Heat the ghee in a heavy-bottomed kadhai over medium heat.
- Once the ghee is hot, add the wheat flour. Stir continuously and roast the flour until it turns golden brown and releases a nutty aroma.
- Gradually add 1 cup of water while stirring to prevent lumps. Mix well and allow the mixture to cook for a few minutes.
- Add the sugar and continue to cook, stirring frequently, until the mixture thickens and starts leaving the sides of the kadhai.
- Once the Prasad begins to release ghee, it is ready to serve.