by Kansar, also known as Kansar Lapsi, is a traditional Gujarati sweet dish made from cracked wheat (dalia or lapsi), jaggery, and ghee, often prepared during celebrations or as a prasad (offering) for auspicious occasions. This humble yet flavorful dessert has a porridge-like texture and a comforting sweetness, making it a cherished treat in Gujarati homes. Whether you’re marking a special event or craving a wholesome sweet, this detailed Kansar recipe will guide you to create this delightful dish at home. Let’s cook up some tradition!
Prep Time
- 10 minutes
(Includes gathering ingredients)
Cook Time
- 25 minutes
(Cooking the kansar)
Total Time
- 35 minutes
(A quick and heartwarming sweet!)
Detailed Nutrition Facts (For the Entire Recipe)
This recipe serves approximately 4-5 people (about 4-5 cups). Nutritional values are approximate and based on the ingredients listed below:
- Calories: 1200 kcal
- Protein: 15g
- Fat: 60g
- Saturated Fat: 35g (from ghee)
- Unsaturated Fat: 25g
- Carbohydrates: 160g
- Dietary Fiber: 10g
- Sugars: 90g (from jaggery)
- Sodium: 100mg (minimal, naturally occurring)
- Cholesterol: 120mg (from ghee)
- Vitamins and Minerals:
- Vitamin A: 20% of Daily Value (DV) (from ghee)
- Iron: 15% of DV
- Magnesium: 20% of DV
Note: Values may vary based on portion size and specific ingredient brands.
Ingredients
For the Kansar:
- 1 cup cracked wheat (dalia/lapsi) – coarse variety
- 3 cups water – for cooking
- 3/4 cup jaggery – grated or finely chopped
- 1/2 cup ghee – for richness
- 1/2 teaspoon cardamom powder – for aroma
- 1 tablespoon slivered almonds – optional, for garnish
- 1 tablespoon raisins – optional, for sweetness
Equipment Needed:
- Heavy-bottomed pan or kadhai
- Spatula or wooden spoon
- Small bowl for jaggery syrup
Step-by-Step Recipe
Step 1: Roast the Cracked Wheat
- Heat 1/4 cup ghee (half of the total) in a heavy-bottomed pan over medium heat.
- Add 1 cup cracked wheat and roast, stirring continuously, for 5-7 minutes until it turns golden brown and releases a nutty aroma. Set aside in the same pan.
Step 2: Cook the Kansar
- In a separate pot or the same pan (after transferring roasted wheat to a plate if needed), bring 3 cups water to a boil.
- Gradually add the roasted cracked wheat to the boiling water, stirring constantly to prevent lumps.
- Reduce the heat to low, cover, and cook for 15-20 minutes, stirring occasionally, until the wheat absorbs the water and softens to a porridge-like consistency. Add a splash of water if it thickens too much.
Step 3: Add Jaggery and Ghee
- In a small bowl, dissolve 3/4 cup grated jaggery in 1/4 cup hot water to make a syrup. Strain if there are impurities.
- Once the cracked wheat is cooked, pour the jaggery syrup into the pan and mix well. Cook for 5 minutes on low heat until the jaggery blends fully.
- Add the remaining 1/4 cup ghee and 1/2 teaspoon cardamom powder. Stir until the ghee is absorbed, giving the kansar a glossy finish.
Step 4: Garnish and Serve
- Turn off the heat and mix in 1 tablespoon slivered almonds and 1 tablespoon raisins (if using).
- Serve warm in bowls, with an extra drizzle of ghee on top if desired, as a festive dessert or prasad.
- Kansar is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days – reheat with a little water before serving.
Benefits of Kansar
Kansar is a simple sweet with wholesome goodness! Here’s why it’s a delightful choice:
- Fiber-Rich: Cracked wheat provides dietary fiber for digestion and satiety.
- Iron Boost: Jaggery adds natural iron to combat fatigue.
- Healthy Fats: Ghee offers beneficial fats and vitamin A for nourishment.
- Energy Source: Carbs from wheat and sugars from jaggery provide quick energy.
- Cultural Comfort: A traditional dish that brings warmth and festivity.
- Easy Digestion: A light yet filling dessert for all ages!
Note: Due to its ghee and jaggery content, enjoy kansar in moderation as part of a balanced diet.
