Kada Prasad (Whole-Wheat Halwa)

Preparation

1. Step 1

   Make the sugar syrup: Bring 2½ cups water to a boil in a small pot over high. Add the sugar and stir with a wooden spoon until fully dissolved, then immediately remove from the heat.

2. Step 2

   Heat a large, heavy-bottomed pot or Dutch oven over medium-high. Add the ghee and let it heat until melted and shimmering.

3. Step 3

   Add the flour all at once and cook, stirring constantly to prevent sticking, until the mixture turns as brown as baked pie crust and smells nutty, about 8 minutes, then reduce the heat to medium-low.

4. Step 4

   Carefully pour in the sugar syrup, stirring constantly; the mixture will sputter vigorously. Continue cooking and stirring until the halwa thickens and turns glossy, and the ghee begins to separate and pool at the edges, similar to wet sand, 8 to 10 minutes.

5. Step 5

   Remove from the heat and serve hot. The halwa will keep in an airtight container for up to 2 days at room temperature, up to 1 week in the refrigerator and up to 2 months in the freezer. (To reheat, warm over medium-low heat on the stove or in the microwave, stirring occasionally, until heated through.)