Gehun Atta Kassar-Prasad | How to make Gehun Atta Kassar-Prasad

By suman prakash  |  11th Jul 2016  |  
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  • Gehun Atta Kassar-Prasad, How to make Gehun Atta Kassar-Prasad
Gehun Atta Kassar-Prasadby suman prakash
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About Gehun Atta Kassar-Prasad Recipe

Every time when there was a puja at our home, my grandmother used to prepare this kassar as prasad. Especially in Satnarayan puja it is the main prasad after Panchamrit. I like this since my childhood and it brings back all sweet memories. I am sharing the recipe because It is easy to make and is very delicious. All the ingredients are available at home.

Gehun Atta Kassar-Prasad is a popular aromatic and delicious dish. You can try making this amazing Gehun Atta Kassar-Prasad in your kitchen. This recipe requires 8 minutes for preparation and 15 minutes to cook. The Gehun Atta Kassar-Prasad by suman prakash has detailed steps with pictures so you can easily learn how to cook Gehun Atta Kassar-Prasad at home without any difficulty. Gehun Atta Kassar-Prasad is enjoyed by everyone and can be served on special occasions. The flavours of the Gehun Atta Kassar-Prasad would satiate your taste buds. You must try making Gehun Atta Kassar-Prasad this weekend. Share your Gehun Atta Kassar-Prasad cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like suman prakash for inputs. In case you have any queries for Gehun Atta Kassar-Prasad you can comment on the recipe page to connect with the suman prakash. You can also rate the Gehun Atta Kassar-Prasad and give feedback.

Gehun Atta Kassar-Prasad

Ingredients to make Gehun Atta Kassar-Prasad

  • 1 cup Wholewheat flour/ atta
  • 2 tbsp desi ghee
  • 6 tbsp boora or to taste
  • 2 pod Green cardamom / Choti Elaichi seeds taken out and crushed
  • Some Mixed dry fruits, chopped roughly, almond, cherries and tutty fruity (optional)

How to make Gehun Atta Kassar-Prasad

  1. Heat the ghee in the kadai or heavy bottom pan and add the whole wheat flour, lower the heat and roast the flour.
  2. Keep on stirring so that the flour doesn’t stick to the bottom of the pan or gets burnt.
  3. After some time the flour will start giving a nice aroma and change color.
  4. Roast for some more time till it turns to light brown in color and all the raw smell is gone, Do not overcook or the flour may get burnt.
  5. Switch off the heat and mix it with the other ingredients and let it cool down.
  6. You can keep it air tight jar to keep it fresh for about a week.

My Tip:

You may add dessicated coconut also to the mixture. Roast on very slow heat.

Reviews for Gehun Atta Kassar-Prasad (1)

Rashmi Singh2 years ago


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