Kansar – Patel Style

June 24, 2019mayurisjikoni
Blog post

EVENT: FOODIEMONDAY/BLOGHOP

THEME: #201 JAMVA CHALO JI

Any religious or happy occasion like Diwali, weddings, birth of babies, etc begins with kansar in a typical Gujarati home. Kansar varies from region to region in Gujarat. For most regions kansar is what we call lapsi. Usually broken wheat is boiled in water with jaggery.  However kansar that is made by the Patel community of Gujarat is totally different. We use either semolina or slightly coarse wheat and its steamed. Its then served with melted ghee and powdered sugar. The most important and vital ingredient in kansar is a bit of jaggery and ghee (clarified butter). These two are added as important religious items. It’s believed that jaggery and ghee has  purifying power.

Just as we begin Diwali celebrations kansar is made and offered to the deities. Kansar is offered to Ganeshji on the day of pre – wedding ceremonies. For some communities in Gujarat kansar is what is offered to the bride and groom to break their fast. Usually on the wedding day both the bride and groom fast. After the wedding ceremony is over, the bride’s mother offers kansar to the groom and bride to break their fast.

I personally love kansar and till now was not successful at making it on my own. When my mother in law was with us in Mombasa, she would make it. After that I tried several times and each time the kansar would become rubbery or lumpy. That was one dish I did not watch closely whenever she would make it. Recently when I was in Mumbai and asked her for the recipe, she just couldn’t remember the measurements. She no longer cooks which is really sad as she was a fantastic cook. As I had suggested the 201st theme, I thought this is the right time to get my kansar making skills perfect. Also as we begin my niece’s pre wedding celebrations, beginning with kansar seemed just the right thing to do. I asked my bhabhi for her recipe as she makes it often. As usual I can rely on her to make me understand how its done in a very simple way even though oceans separate us.  I realized that previously, I was getting the ghee and water measurement wrong. It’s paramount that you use both as the recipe suggests. Less of ghee and it will be rubbery. More of water and it will be gooey and with lumps.

kansar 1

kansar 2

kansar 3

KANSAR – PATEL STYLE

1 cup medium sooji

¼ cup +2 tbsp water

1 tbsp jaggery powder (gur)

1 tbsp ghee

For topping:

some melted ghee

some powdered sugar

½ tsp cardamom (elachi) powder

  1. Heat the water. Add jaggery and mix well till it melts.
  2. Mix the ghee and semolina. It should resemble like breadcrumbs.
  3. Add jaggery water to the semolina mixture and mix it with your fingers gently.
  4. Let it rest for 5-10 minutes.
  5. Get your steaming device ready in the meantime.
  6. Transfer the semolina mixture into a wide steel plate or bowl which fits in the steamer.
  7. Place the plate or bowl in the steamer.
  8. Let the Kansas steam for 10 – 15 minutes.
  9. Immediately remove the kansar from the steamer.
  10. Using a fork, fluff it up and gently break up the lumps.
  11. Add cardamom powder and mix gently.
  12. Let the mixture cool down a bit.
  13. There are two ways to serve kansar. One way is to keep melted ghee and powdered sugar along with the steamed kansar. People add both according to their taste. The other way is to mix the ghee and powdered sugar and serve. The amount depends entirely on the taste of the family. I personally prefer the first method and for offering to God use the second method.

Tips:

  • Jaggery or gur is added to the semolina mixture purely as an auspicious ingredient.
  • Kansar can be made with coarse wheat.The best one to use is one that is finer than than the lapsi or daliya one.
  • For healthier version, you an serve it with powdered jaggery or gur instead of powdered or icing sugar.

Pin for Later:

kansar

 

A little request:

If you do try this recipe then please either

  • add a comment below,
  • send a picture to my email mayuri.ajay.patel62@gmail.com
  •  tag me as #mayuri_jikoni on Instagram
  • or tag me on Twitter as #Mayuri1962

You may want to check out the following Gujarati recipes:

Blog post

cabbage and spinach muthia

ghari rotli/puran puri

masala farsi puri

Blog post

rasiya muthia

 

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29 Comments

  • The Girl Next Door

    June 25, 2019 at 4:49 am

    Oh, wow! The Kansar sounds like a delicious sweet treat. I have heard of Kansar, but never had a chance to try it out – glad to know how it is made now. 🙂

     
    1. mayurisjikoni

      June 26, 2019 at 5:34 am

      Thanks Priya and as I mentioned many communities in Gujarat consider lapsi as kansar.

       
      1. Shazia Khan

        July 1, 2019 at 11:15 pm

        Oh wow! I’ve never heard of this dish before.. But it sounds yummy. Love learning about all the religious significance too.

         
      2. mayurisjikoni

        July 3, 2019 at 6:59 am

        Thanks Shazia.

         
  • Renu Agrawal Dongre

    June 25, 2019 at 4:57 pm

    This is a completely new recipe to me. A healthy recipe I must say and to feed this to new borns or todllers with the addtiion of jaggery and ghee would be so healthy and delicious at the same time.

     
    1. mayurisjikoni

      June 26, 2019 at 5:32 am

      Thank you so much Renu, usually a very small pinch is given to new borns.

       
      1. poonampagar

        June 28, 2019 at 7:31 am

        We make a similar steamed dish with broken wheat and jaggery for Holi festival. Loved your Kansar and would definitely try it using Semolina following your easy recipe. Thanks for the share.

         
      2. mayurisjikoni

        July 3, 2019 at 7:05 am

        Thanks Poonam, and I’d love to try out your version with wheat.

         
  • Batter Up With Sujata

    June 27, 2019 at 10:47 am

    A completely new dish for me. Never heard about it before. Sounds delicious. I would love try it sometime. That’s why I love our country, different states and so many different dishes. I wish I could explore all the cuisines.

     
    1. mayurisjikoni

      June 28, 2019 at 9:16 am

      Thanks Sujata, and you’re right so many dishes all over India. I remember even when I was growing up, when we went for weddings, first Kansas was served before any other food.

       
  • poonampagar

    June 28, 2019 at 7:31 am

    We make a similar steamed dish with broken wheat and jaggery for Holi festival. Loved your Kansar and would definitely try it using Semolina following your easy recipe. Thanks for the share.

     
    1. mayurisjikoni

      June 28, 2019 at 9:15 am

      Thanks Poonam, I’d love to try making the wheat one. Is it on your blog?

       
  • FoodTrails

    June 29, 2019 at 9:00 am

    Very interesting read about Kansar and the fasting tradition for the to be bride and groom..very nutritious and sounds so flavourful with ghee and jaggery..

     
    1. mayurisjikoni

      July 3, 2019 at 7:04 am

      Thanks Swati, yes some traditions are fun and cute.

       
    2. mayurisjikoni

      July 3, 2019 at 11:42 pm

      Thanks Swati.

       
  • simplysensationalfood

    June 29, 2019 at 11:42 am

    I didn’t know Kansar was made in different ways . It’s interesting to know how traction’s differ in different households.

     
    1. mayurisjikoni

      July 3, 2019 at 7:03 am

      Yes its amazing how methods vary from home to home.

       
  • RachelViolet

    June 29, 2019 at 7:26 pm

    That looks absolutely amazing!

     
    1. mayurisjikoni

      July 3, 2019 at 7:03 am

      Thank you so much Rachel.

       
  • Vasusvegkitchen

    June 30, 2019 at 7:58 pm

    Kansar looks delicious with very well presentation, the process looks very easy, but as you experienced need correct measurements and practice. I like the way ghee nd sugar served separately.. 👌

     
    1. mayurisjikoni

      July 3, 2019 at 7:02 am

      Thank you so much Aruna. I too like it with ghee and sugar served separately.

       
  • Archana

    July 3, 2019 at 3:16 pm

    Wow ! Sounds delicious and realize it is deceptively simple. For me Kansar is a totally new dish and a great combination of ingredients. Fantastic share .

     
    1. mayurisjikoni

      July 3, 2019 at 11:40 pm

      Thanks Archana, yes its all about measurement, otherwise its an easy recipe.

       
    2. Sasmita Sahoo Samanta

      July 12, 2019 at 5:53 am

      kansar looks so festive di ! A totally new dish for me. Use of the different ingredients in a perfect measurements is definitely a tricky one.. And i too believe that tradition differs in each house.

       
      1. mayurisjikoni

        July 19, 2019 at 9:51 am

        Thanks Sasmita.

         
  • Preethi Prasad

    July 7, 2019 at 11:10 am

    Kansar is a new dish for me. It looks so delish. Thanks for introducing us for such lovely recipe.Very well explained. I am so glad to read about your mom in law and how you cherish her cooking.

     
    1. mayurisjikoni

      July 19, 2019 at 9:58 am

      Thank you so much for the kind words Preethi.

       
  • sizzlingtastebuds

    July 8, 2019 at 5:46 am

    In the midst of all the celebration and wedding prep, so inspiring to see you post , Mayuri ! very new dish for me and lovely to read the tradition behind it..

     
    1. mayurisjikoni

      July 19, 2019 at 9:57 am

      Thank you so much Kalyani.

       

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