Kansar
AI-drafted · awaiting admin review
Coarse wheat cooked with water and jaggery or sugar and topped with ghee, the first sweet a Gujarati bride and groom share.
Region: GujaratOccasion: Weddings and auspicious daysTime: 30 minServes: 4Vegetarian
Ingredients
- 1 cup coarse wheat flour (kansar no lot) or fine broken wheat
- 2½ cups water
- ½ cup jaggery or sugar
- 4 tbsp ghee, plus more to serve
- ½ tsp cardamom powder
- Powdered sugar to serve
Method
- Boil the water with the jaggery until it dissolves.
- Heat 2 tbsp ghee in a heavy pan and lightly roast the coarse flour for 3–4 minutes.
- Pour in the hot jaggery water, stir well, cover and cook on very low heat for 10–15 minutes until the water is absorbed.
- Fluff with a fork, add the remaining ghee and cardamom, cover and cook for 5 minutes more.
- Serve warm with plenty of ghee and powdered sugar.
History
Kansar is one of the oldest Gujarati festive sweets and was traditionally made on auspicious occasions in village homes.
Significance
At Gujarati weddings the bride and groom feed each other kansar in the kansar-bhojan ritual, a sign of sweetness in married life.