After kirtan is over everybody gets a dollop of this hot aromatic kada prasad in hand and it is so….ooo delicious that I’m tempted to offer a recipe here:
TAKE a cup whole wheat flour or atta, a cup sugar, a cup ghee, three cups water.
NOW put cup of sugar in a thick-bottomed saucepan and add three cups of water. Keep pan on medium low to medium flame heat. Stir so sugar dissolves. Heat till it comes to a boil and all sugar is melted. Take off fire and keep sugar solution aside.
Meanwhile, while your sugar solution is boiling, take another kadai and add a cup ghee, heat on low flame till it is melted and then add in the whole wheat flour. Keep stir roasting constantly so there’re no lumps and atta acquires an even dark gold and you inhale a nutty fragrance…pour in the sugar solution in two parts very gently for the mixture will bubble and splutter. Add the second half of the hot sugar solution and continue to stir. Cook kada prasad till ghee is released you have a mass leaving the sides of the pan will become one mass and leave the sides of the pan. When you’ve got a thick pudding like consistency turn off flame and serve hot or at least warm.
Can make it at home but it won’t taste like gurudwara kada prasad I promise you!

(Note: Try using hot jaggery syrup in lieu of sugar syrup. After all jaggery precedes the advent of refined white sugar and is a far older, more wholesome sweetener. I remember my paternal grandmother in village Gujarat used to make a production of making “sheero” (akin to halva), using rich home ground whole wheat flour and fresh dairy milk with grated golden jaggery as the sweetener…the gud offered a priceless flavor. She would also add golden raisins to the “sheero” and garnish it with pounded whole elaichi, a smattering of slivered almonds if there were almonds at home – but than sheero was made only when visitors were expected for a meal or some auspicious reason. Life was too frugal to eat sheero or vedmi (sweet gram choon-stuffed rotli) every day. Nowadays of course folk have replaced whole wheat flour with semolina/rava to make sheero or halva. If you’re asking me, not good enough!