Kansar ( કણસાર ) Recipe | Sweet Steamed Wheat Meal

Introduction of Kansar (કણસાર) [Sweet Steamed Wheat Meal].

Kansar is another simple, rustic, and auspicious sweet from Gujarat. It is made from coarse whole wheat flour (bhakri no lot or ladoo lot). The flour is steamed and then mixed with melted ghee and powdered sugar or jaggery. It’s a very simple dish with a soft, crumbly texture and a wholesome, nutty taste.

Fun Facts about Kansar (કણસાર) [Sweet Steamed Wheat Meal].

• Kansar is traditionally the first dish prepared in a new home or to celebrate the arrival of a bride in her new marital home.
• The act of serving Kansar symbolizes a wish for a life filled with sweetness and prosperity.

Traditional Value of Kansar (કણસાર) [Sweet Steamed Wheat Meal]. Kansar is the sweet of new beginnings. It is deeply associated with auspicious events like weddings and housewarmings. It’s a dish that signifies ‘shubh aarambh’ (an auspicious start). Its simplicity and wholesome nature make it a perfect offering to the gods to seek blessings for a new venture.

Why People Love to Eat Kansar (કણસાર) [Sweet Steamed Wheat Meal]? People love it for its simple, rustic charm and comforting taste. The nutty flavor of the steamed wheat flour combined with the richness of ghee and the sweetness of sugar is just wonderful. It has a unique, soft, and crumbly texture that is very satisfying. It’s a humble sweet that tastes like tradition.

When People Eat Kansar (કણસાર) [Sweet Steamed Wheat Meal]?

Kansar is made specifically for auspicious occasions, especially weddings and housewarming ceremonies. It’s not an everyday sweet but one that is tied to specific, happy life events.

Which Other Dish or Foods Complement Kansar (કણસાર) [Sweet Steamed Wheat Meal]?

Kansar is served warm as a standalone sweet. A generous amount of melted ghee is poured over it just before serving, which is essential to the dish. No other accompaniments are needed.

Desi Gujarati gems (ગુજરાતી માં ગપ્પા) about Kansar (કણસાર) [Sweet Steamed Wheat Meal]?

• At a wedding, you might hear the phrase, “Var-kanya no kansar bharavyo.” (A ritual where the bride and groom feed each other the first bite of Kansar).
• A simple compliment is, “Kansar no swaad ghar jevo j chhe.” – “The Kansar tastes just like home.”

FAQ about Kansar (કણસાર) [Sweet Steamed Wheat Meal]?

• What kind of flour should I use? Coarse whole wheat flour, also known as ‘bhakri flour’ or ‘ladoo flour’, is essential for getting the right crumbly texture. Regular atta will make it pasty.
• How is it cooked? The traditional method is to steam the flour. A small well is made in the flour, a little water and oil are added, and then it’s steamed in a steamer (like the one used for dhokla) until it’s cooked through.

Recipe of Kansar (કણસાર) [Sweet Steamed Wheat Meal] | જાણો Kansar (કણસાર) [Sweet Steamed Wheat Meal] બનાવવાની પરફેક્ટ રીત

Kansar

Kansar is another traditional Gujarati sweet made with coarse whole wheat flour (bhakri no lot), often prepared on auspicious occasions. It is essentially a steamed sweet wheat preparation, different from Lapsi in its cooking method and texture. It's crumbly, soft, and served with a generous amount of melted ghee and powdered sugar.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course: Dessert, Main Course

Cuisine: Gujarati, Indian

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup coarse whole wheat flour bhakri lot or lapsi lot
• 2 tablespoons oil or ghee
• ½ cup lukewarm water approximately

For Serving:

• ½ cup powdered sugar
• ½ cup melted ghee

Equipment

• Steamer or a pressure cooker with a separator vessel
• A bowl that fits inside the cooker
• Mixing bowl

Method

 

1. In a mixing bowl, take the coarse whole wheat flour.
2. Add the 2 tablespoons of oil or ghee (this is called 'mohan'). Mix well.
3. Gradually add the lukewarm water and knead a very stiff dough.
4. Shape the dough into a single large ball or log and make a few indentations in it with your knuckles.
5. Place the dough ball in a vessel that fits inside your steamer or pressure cooker.
6. Add water to the steamer or pressure cooker base. Place the vessel with the dough
7. inside.
8. Steam for about 20-25 minutes. If using a pressure cooker, do not put the whistle on.
9. After steaming, carefully remove the vessel. The dough should be cooked through.
10. While the cooked dough is still hot, break it apart with a spoon or your hands into a large
11. bowl.
12. Crumble it into a coarse, breadcrumb-like texture.
13. To serve: Take a portion of the hot, crumbled Kansar in a serving bowl.
14. Make a well in the center. Pour a generous amount of melted ghee and add a few
15. spoonfuls of powdered sugar.
16. Mix it just before eating.

Notes

● Using coarse wheat flour is essential for the authentic texture of Kansar.
● Steaming, not boiling, is the correct method of cooking. Using a pressure cooker without
the whistle effectively turns it into a steamer.
● Kansar is meant to be assembled at the time of eating. The combination of hot, crumbly
wheat with melted ghee and sugar is what makes it special.