by Pallavi Purani

Kansaar

Every Birthday in the family is celebrated with an offering to the God. I made kansaar for husband’s Birthday yesterday. This broken wheat sweet aka Kansaar is made with finer broken/cracked wheat and jaggery. like all prasaads, one cannot taste this before offering. This recipe if from Baa and mami all the way from Vadodara.

The main difference between Kansaar and Laapsi [The rajasthani cousin] is the size of broken wheat. In Kansaar a finer kind is used and laapsi uses a bigger one. Also the wheat is roasted in ghee for laapsi while in kansaar we only coat it lightly before cooking.

Traditionally powdered sugar and ghee is added on top of this before serving. I avoided it.

Print Recipe
Kansaar
Course dessert
Cuisine gujarati
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
  • 1 cup wheat finer broken /kansaar
  • 1/2 cup jaggery tightly packed [more if you like it sweeter]
  • 2.5 cups water boiling [more as need be]
  • 1 tsp ghee
Course dessert
Cuisine gujarati
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
  • 1 cup wheat finer broken /kansaar
  • 1/2 cup jaggery tightly packed [more if you like it sweeter]
  • 2.5 cups water boiling [more as need be]
  • 1 tsp ghee
Instructions
  1. In a plate, rub the ghee on the kansaar and keep aside.
  2. To the boiling water add jagggery and let it melt.
  3. Add the kansaar to the water. Reduce the flame to medium and cover the pot with a lid.
  4. Keep checking on it in a few minutes and stir. Make sure it does not stick to the bottom of the pan.
  5. Add a little water if need be, check a few grains by pressing them between index finger and thumb. Once they are cooked, they will spring back at you.
  6. Serve warm/cold.


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