Kasaar/ Churi Prasad/ Prasad

Kasaar or Churi Prasad

Kasaar or Churi Prasad is a very traditional prasad recipe made during auspicious occasions like Monday fasts and Satyanarayan pooja to name some. This prasad sweet is made with whole wheat flour, clarified butter and dry nuts.

 

 

 

The recipe is very easy and simple. This prasad is so delicious and so wholesome that me and my family can eat it anytime, occasion or no occasion. I have learnt making this from my Mom.

When I used to fast on Mondays, my Mom always used to make this for bhog prasad. After bhog and distribution I used to cherish it with all divinity. After marriage, I have been making this for many years.

My son loves it so much that he often asks me to make this. And I don’t mind making it because-

- it’s made with whole wheat flour. No refined flour is used to make this.

-it has all the goodness of nuts. You can add in whatever nuts your family likes.

-the addition of ghee or Clarified butter makes it all the more healthy and nutritious. But the best part is, it’s made with little amount of ghee. So if you are calorie conscious then too you can have it.

-instead of white sugar you can add brown sugar or powdered jaggery too to bring in the health factor.

 

 

The sugar that I am using is of fine variety, the sugar granules are very small. If you are using normal granulated sugar, give it a pulse in mixer to make the granules small. You can use sugar powder too. But traditionally it is made with fine granulated sugar.

This prasad can be eaten just as it is or else you can make it into ladoos too by adding some more ghee and then binding the mixture into small ladoos.

Let’s start making this divine prasad by having a look at the ingredients first.

INGREDIENTS:

Whole wheat flour/ Atta- 2 cups
Ghee- 3/4th cup
Sugar- 1.5- 2 cups (according to your taste)
Almonds- 10-12
Cashews- 10-12
Melon seeds- 1 tablespoon
Pista slivers- 1 tablespoon
Green cardamom- 5-6

DIRECTIONS:

Start by roasting the flour. For that put ghee in thick bottomed pan or kadai.

Add in the flour. Mix it well. Roast the flour on low flame. Keep stirring occasionally and keep breaking the lumps.

Meanwhile, chop almonds and cashews.

Deseed the cardamoms and coarsely ground the seeds.

After about 10 minutes the flour turns to light brown color and you get nutty aroma from the flour. Add in chopped almonds, cashews and melon seeds. Add in grounded cardamom seeds too.

This way they will also be roasted along with the flour. You don’t have to roast them separately.

Keep roasting and stirring everything well till the flour turns to brown color. It will take about 10 to 12 minutes.

 

 

After that turn off the flame and keep the kadai or pan down.

Let the mixture come to room temperature.

Then add the sugar. Mix well.

( The sugar that I am using is of fine variety, the sugar granules are very small. If you are using normal granulated sugar, give it a pulse in mixer to make the granules small).

After that add in pista slivers and mix again.

 

 

 

Your Prasad is ready for bhog. You can store it in an air tight container.

Have a divine and blessed day!!

 

 

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