 Kansar (Lapsi) | |
| Alternative names | Kansar |
|---|---|
| Course | Dessert |
| Region or state | South Gujarat,Gujarat, India |
| Serving temperature | Hot |
| Main ingredients | Cracked wheat,gour,ghee |
Kansar (Also known as Lapsi[1]) is a sweetdessert fromGujarat, India, whose main ingredients are wholewheat flour or broken wheat,sugar powder andclarified butter.[2] Serving Kansar to guests is considered a sign of respect and a commitment to loyalty and love in Gujarati culture, and the dish plays a part in traditionalwedding ceremonies[2][3] and every happy occasion.[1]
Ingredients
1 cup coarse whole wheat flour bhakri lot or lapsi lot2 tablespoons oil or ghee½ cup lukewarm water approximatelyFor Serving:½ cup powdered sugar½ cup melted ghee
EquipmentSteamer or a pressure cooker with a separator vesselA bowl that fits inside the cookerMixing bowl
Method
In a mixing bowl, take the coarse whole wheat flour.
Add the 2 tablespoons of oil or ghee (this is called 'mohan'). Mix well.
Gradually add the lukewarm water and knead a very stiff dough.
Shape the dough into a single large ball or log and make a few indentations in it with your knuckles.
Place the dough ball in a vessel that fits inside your steamer or pressure cooker.
Add water to the steamer or pressure cooker base. Place the vessel with the doughinside.Steam for about 20-25 minutes. If using a pressure cooker, do not put the whistle on.
After steaming, carefully remove the vessel. The dough should be cooked through.
While the cooked dough is still hot, break it apart with a spoon or your hands into a largebowl.
Crumble it into a coarse, breadcrumb-like texture.
To serve: Take a portion of the hot, crumbled Kansar in a serving bowl.
Make a well in the center. Pour a generous amount of melted ghee and add a fewspoonfuls of powdered sugar.
Mix it just before eating.
Notes● Using coarse wheat flour is essential for the authentic texture of Kansar.
● Steaming, not boiling, is the correct method of cooking. Using a pressure cooker without the whistle effectively turns it into a steamer.● Kansar is meant to be assembled at the time of eating. The combination of hot, crumbly wheat with melted ghee and sugar is what makes it special.
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