First of all, I apologize for being so late for this blog. I promised to complete this series then only we will have any other food blogs to read but I lost the image for this blog and I didn’t want you all to be unknown from the imagery description of this blog. Finally a few days back I got the opportunity to have the same meal in lunch that I had on the 30th of July. I hope you have a wonderful experience reading it.

After having a triple samosa bite for breakfast, I was full for at least 3 to 4 hours with enough energy to laze down and sleep on the couch, and that’s what I did. It was a weekend man everyone deserves to be lousy on these days and when it comes to lousiness there is no such food that won’t fit in this perfect situation.

When the time is good everything around us seems very happy but I don’t know why in my case, even when the start of the day was so delicious with the samosas, I felt terrible about myself. This was the last of the month of July, my routine was waking, eating, sleeping, and eating, this wasn’t me I liked to do such things as breaks in between studies even if it was just for 15 minutes.

Thinking philosophy in my head, with a hope of change I went to sleep when my aunt knocked on the door. She asked me to have this Kada Prasad which she got from a Langar, I asked maa to make poori with it because it has the best combination of sweet and savory in a lunch meal.

Kada Prasad is a type of halwa made with whole wheat flour specially prepared in Gurudwaras for Langar Seva which is a service of providing food to needy people. Halwa poori has been my favorite meal since my childhood when on the 9th day of Navratri maa made this as an offering to the Goddess Durga. It used to be poori, halwa with steamed black chickpeas. So my aunt gave me the Kada Prasad and maa made poori to go with it, which went awesomely delicious in taste, texture of halwa was extremely smooth garnished with coconut flakes on top. Poori was crunchy from its sides and hot and crispy from its top and center with carom seeds induced in it. Carom seeds gave a subtle savory flavor to the poori which maintained a balanced relationship of sweet and salty with halwa and poori. Coconut flakes had a crunchy texture in the mouth with a chewy consistency afterward, which made the meal a complete meal.