KANSAR - PATEL STYLE
Kansar - Patel Style is an important, simple and yet very delicious sweet dish that is prepared during important ceremonies and festivals.
Ingredients
- 1 cup medium sooji
- ¼ cup +2 tbsp water
- 1 tbsp jaggery powder
- 1 tbsp ghee
For topping:
- some melted ghee
- some powdered sugar
- ½ tsp cardamom
Instructions
- Heat the water. Add jaggery and mix well till it melts.
- Mix the ghee and semolina. It should resemble like breadcrumbs.
- Add jaggery water to the semolina mixture and mix it with your fingers gently.
- Let it rest for 5-10 minutes.
- Get your steaming device ready in the meantime.
- Transfer the semolina mixture into a wide steel plate or bowl which fits in the steamer.
- Place the plate or bowl in the steamer.
- Let the Kansas steam for 10 - 15 minutes.
- Immediately remove the kansar from the steamer.
- Using a fork, fluff it up and gently break up the lumps.
- Add cardamom powder and mix gently.
- Let the mixture cool down a bit.
SERVING KANSAR
- 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.
Notes
- 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 sugar.