Kansar is a traditional Gujarati sweet dish often prepared during festive occasions, weddings, and special ceremonies.
- Kansar is a simple yet delightful dessert made from coarsely ground wheat flour (also known as “ladoo flour”), ghee (clarified butter), and jaggery (unrefined sugar).
Let’s make it.
Step by step guide
Mix kansar flaur with oil
Take 1 cup course wheat flour in bowl. Add approx 1/2 tbsp oil and mix with hand properly.
Note: Reason for using oil, it helps the kansar flour not stick with pan.
Cook kansar gud (jaggery) slurry for 1 minute
Boil 3/4 cup water in pan and add 1/4 cup jaggery (50 gm). Stir till the jaggery melt completely. Then, add oil kansar mixer which made before in bowl. Here we are using roti roller instead other shaking item because kansar doesn’t stick with roller. Just cook for one minute only, not more than it, otherwise kansar stick at bottom part.
Cook in pressure cooker with two whistles
Understand properly, how to arrange the cooking bowl inside pressure cooker. Take bowl and cover plate. Put water onto the plate and cook upto 2 whistle.
First time, we cooked for 1 minute with jaggery and now we are cooking in for 2 minute in pressure cooker so it’s completely cook.
Add ghee & sugar powder
Now take it out and put in serving plate. You can add ghee 1-2 tsp as you want. We already add jaggery so here you can adjust sugar powder as want sweeter taste.
Adding ghee and sugar powder as completely on you, how’s taste you wish. Some people only add sugar powder while making kansar. But i personally prefer adding jaggery in kansar. You can balance the portion of jaggery and suger powder.
- Use presure cooker and add right proportion of water is crucial while making perfect kansar. If you add little extra water than it become thick.
Lets follow the process and make perfect kansar using pressure cooker.
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Ingredients:
Wheat Flour (Ladoo Flour): Coarse flour is preferred for its texture.
Ghee: Adds richness and enhances the flavor.
Jaggery & sugar powder: Provides sweetness and a unique, earthy taste.
Oil: Helps in flour not be stick with pan.