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.
Ghee, attar flour, sugar, water (Photo/andrewcoppolino.com).
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).
