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For Jasjit Kaur, a chef and culinary instructor in Kitchener, Ont., a dish made with three simple ingredients has deeply spiritual significance — and at the same time evokes childhood memories.
“Karah prasad for me is something very pious, very pure. When I have it, it gets me to a place where I am trying to connect with God. That is how special it is to me,” says Kaur.
Kaur describes the milk chocolate-coloured sweet, made slowly on the stovetop with equal parts of ghee, sugar, attar flour and water, as something akin to rice pudding or halwa (a flour-based confectionery in Israeli, Tamilian and North African cuisines).
For more and the recipe, visit CBC-KW.