Kansar Recipe

Kansar is a traditional Gujarati sweet dish made from wheat flour, ghee, jaggery, and water. Often prepared during festivals like Diwali and wedding occasions, this warm and wholesome dessert symbolizes joy and prosperity. Its subtle sweetness and rich texture make it an all-time favorite for celebratory events. The simplicity of its ingredients contrasts beautifully with the depth of its flavor, making it a must-have dish for special occasions.

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Prep Time 10

Cook Time 25

Total Time 25

Course Dessert

Cuisine Gujarati, Indian

Servings 4

Calories 320 kcal

Equipment

Heavy-bottomed pan
Whisk
Mixing bowls
Measuring cups and spoons

Ingredients

1 cup whole wheat flour (coarse)
1/2 cup jaggery (grated)
1/4 cup ghee (clarified butter)
2 cups water
1/4 tsp cardamom powder (optional, for extra flavor)
A pinch of salt

Instructions

Prepare the Jaggery Syrup
In a pan, add 2 cups of water and jaggery. Heat on low flame, stirring occasionally until the jaggery fully dissolves. Once dissolved, remove from heat and set aside.
Roast the Wheat Flour
In another heavy-bottomed pan, heat the ghee. Add the wheat flour and roast on low flame. Keep stirring continuously to avoid burning. Roast until the flour turns golden brown and releases a nutty aroma (about 8–10 minutes).
Combine Jaggery Syrup and Roasted Flour
Slowly pour the jaggery syrup into the roasted flour while stirring continuously to avoid lumps. Add a pinch of salt and mix well.
Cook and Mix
Cook on low heat, stirring until the mixture thickens and begins to pull away from the sides of the pan (about 5–7 minutes). You can add cardamom powder for a flavorful twist at this stage.
Rest and Serve
Once the mixture is ready, transfer it to a plate or bowl. Allow it to cool slightly before serving. You can garnish with extra ghee or nuts if desired.

Notes

For a richer flavor, you can use brown jaggery instead of regular jaggery to enhance the sweetness.
Make sure to roast the wheat flour on low heat to avoid burning and ensure an even, nutty flavor.
You can add a pinch of saffron or garnish with slivered almonds or pistachios for an extra festive touch.
If you prefer a softer texture, add a little more water when preparing the jaggery syrup.
Store any leftover Kansar in an airtight container at room temperature for up to 2 days.