12 November, 2019
Godhi hittina unde | Kada Prashad |
Happy Gurupurab to All
Call it by any name like godhi hittina unde or Kada prashad or gulpavate or gulpavate unde or wheat flour halwa or godhi hittina prasada or shanivarada (Saturday) unde etc, this is one of the traditional sweet prepared necessarily on Saturdays as offering/naivedya to Lord Rama and also on Shivaratri and Ramanavami in the form of offering/naivedya in the south and offering/naivedya in Gurudwaras in the north as well.
Gulpavate or gulpavate unde can be made in two ways, though both are made using wheat flour only. Broadly we can say dry version and wet version.
In dry version we roast the wheat flour using ghee, and immediately remove it from the heat, then we add in roasted grated dry coconut, cashews, almonds and raisins, powdered jaggery and cardamom powder mix well and relish it as such or you can make unde/laddu by adding little more ghee when the mixture is still warm (shall post the recipe soon) and this is actually called as gulpavate or gulpavate unde or godhi hittina unde (in north India also this is called as atte ke laddoo)
In the wet version, roasting the wheat flour is the same but we make jaggery syrup and add it into the roasted flour and make laddu or eat it as such like halwa. We don’t add grated dry coconut or dry nuts and raisins in this. And this is the same as the Kada Prashad, what we get in Gurudwaras, but of course we still do not use as much ghee as they do.
This is made in small quantity which gets distributed as prasada, there and then only among all, as and when the pooja gets over. And this is actually called as shanivarada unde or Ramana prasada or wheat flour halwa
So today I’m going to post the recipe of the wet version of this sweet/offering
Ingredients : measuring cup used 250 ml
- Whole wheat flour – 1/2 cup
- Jaggery – 1/2 cup
- Water – 3/4 cup
- Ghee – 3 tbsp
- Cardamom powder – 1/4 tsp
PROCEDURE :
- Heat ghee in a pan, add in wheat flour and roast until it turns out light brown on low heat (compulsorily you need to keep the heat on low, for the mixture gets burnt easily/quickly)
- Meanwhile dissolve the jaggery in the water, you need to just dissolve the jaggery, we don’t need any kind of syrup. Add cardamom powder to this only
- Now pour the dissolved hot jaggery water on the roasted mixture and stir continuously
- Remove from the heat once the mixture leaves the edges of the pan (it really won’t stick to the pan, refer the pic below)
- Offer to god and distribute the prasada/prashad
