Add water in a microwave safe cup and stir in sugar. Microwave for 2 minutes, or until the sugar is completely dissolved. Note: We're not looking to boil the water here, just heat it enough to dissolve the sugar. Keep aside.
Melt ghee in a non-stick wok or sauce pan on medium heat. Stir in flour. Stir and cook for 5-6 minutes until the flour mix turns caramel in color and starts bubbling around the edges.
Lower the heat to medium-low. Carefully add the water in the pan. Switch to a wire whisk and stir continuously until the water is fully absorbed and the halwa is lump-free. Turn off the heat and transfer the halwa to a serving bowl.
Ingredients ratio:The ratio of all ingredients in the traditional recipe is 1:1:1:1, which means 1 cup flour, 1 cup ghee, 1 cup sugar dissolved in 1 cup water. This recipe is a healthier variation with reduced quantities of sugar and ghee. To compensate for that liquid, I increased the water quantity.
Traditional recipe: The traditional recipe for Kada prasad is also mentioned under the ingredients, so you can pick your favorite.
Stir continuously: In order to prevent the whole wheat flour from burning, stir it continuously. Similarly, stir regularly after adding water to prevent any lumps from forming.
Ghee or butter: For an authentic taste, I prefer to use homemade ghee in this recipe, but store-ready ghee or unsalted butter can also be used. My prefered brand for unsalted butter is Kerrygold or Kirkland Organic (Costco).
Note: The nutrition facts below are my estimates and are based on the healthier variation. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.