It’s December, the time when I yearn for that nip in the air, which only the winters of North India can give. Winters is the time when you can digest almost anything, and memories of our food trip to Amritsar come alive every time December strikes. Thus, it was only fair that my first post on this blog is dedicated to my best food memory, the Karah Prasad !

I have always been fascinated about how something with just 3 ingredients can taste like the best sweet on this planet. I remember having dollops of it during childhood at Bangla Sahib, Delhi; by getting into the queue multiple times. Even though the sevadars recognized what I was up to, there was always a smile on their faces. That’s Punjabi for you !

A few years back, I Googled a recipe for the Karah parshad. It did have the wheat flour, desi Ghee (clarified butter) and sugar as ingredients. Interestingly, the author had also put in a 4th ingredient, continuous recital of Waheguru.
That’s the ingredient we all miss. That is why the homemade one never tastes like the one in Gurudwara, and never will. And that is why it tastes absolutely the same in any Gurudwara you go to. It is divine intervention, taste the Parshad and you will know what I am talking about.