KANSAR - PATEL STYLE
Kansar - Patel Style is a traditional, simple and yet very delicious sweet dish that is prepared during important ceremonies and festivals. It just needs five basic ingredients, semolina or coarse wheat flour, ghee, jaggery, cardamom powder and powdered sugar.
Ingredients
- 1 cup medium sooji
- ¼ cup +2 tbsp water
- 1 tbsp jaggery powder or a small lump
- 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.
- Allow it to cool down. If you are using jaggery powder then no need to melt it in the hot water.
- Mix the ghee and semolina. It should resemble like breadcrumbs.
- Add jaggery water| 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 serve 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 flour.
- Can add chopped nuts, desiccated coconut, poppy seeds, nutmeg, etc to the steamed mixture before serving.