Tag Archives: ghee

Kansar: Traditional Gujarati Sweet Dish

KANSAR: Traditional Gujarati Sweet Dish

 Sweet Cracked Wheat : Youth booster

If youth came in a bottle, it’d fly off the shelves at every grocery store around. We’d buy it in bulk, filling out refrigerators and stuffing our pantries. There’s no doubt about it: youth would be a best-seller.

Unfortunately, it’s not for sale, but that doesn’t mean there aren’t alternatives. One of these is cracked wheat.

Cracked wheat has the unique ability to retain the natural nutrients of whole grains. These include vitamin E (which helps you fight aging), fiber, and vitamin B. It’s also full of antioxidants, another thing that keeps you as young as possible for as long as possible.

Kansar, a traditional Gujarati sweet dish, is a meal that enhances the benefits of cracked wheat. It’s a staple of festivals and weddings in certain parts of India, but it’ll look nice on your kitchen table as well!

Kansar is also believed to bring good luck: eat it before you play the lottery!

Preparation time: 5 minutes

Cooking time: 15 minutes

Cooking level: easy

  • Ingredients:
    3/4 cup cracked wheat or wheat germ
    1/4 cup whole wheat flour
    4 cups of water
    3 tbsp. of jaggery, or molasses,  or agave nectar, or brown sugar
    2 tsp. white fine sugar in powder form for sprinkling
    3 tbsp. of ghee or unsalted butter*

*For vegans  canola oil can be used as a substitute.

Preparation:

1. Mix cracked wheat and wheat flour.
2. Add 1 tbsp. of ghee or butter into the flour.
3. In a medium sauce pan, boil the water, add jaggery or molasses (or agave nectar for a sugar free recipe).
4. Add cracked wheat to the flour mixture and put the mix into the boiling water.
5. Stir well and cook for 15 minutes on low heat.
6. Check that the water is absorbed completely.
7. When finished cooking, sprinkle with ghee/oil and powdered sugar.
Enjoy this sweet dish whenever you can. It only takes twenty minutes with few pots and pans!  It’s a quick fix for a delectable bite – what are you waiting for? Make it tonight!

How To Make Traditional Sweet Boondi

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Sweet Boondi

Traditional  Sweet Dish Boondi

Boondi  has a special imprint on each of  us, especially the immigrants from  India. This dessert is present at all the famous celebrations.

 

Boondi reminds me of our pilgrimage site in Palitana, India. After we returned from a three hour hike on a mountain (we are not supposed to eat while hiking), we were served  warm Boondi and Sev (crispy noodles ).  Needless to say, it was an amazingly tasty treat!  Today I am going to try to replicate that authentic taste. Thanks so much for sharing your recipe, Jaya! 

Palitana Mountain

Palitana Mountain

Step by step guide to Make Boondi : Serves 6

Vegan, Gluten free, Jain

Ingredients

  • 2 cup besan /chick pea flour
  • 1 cup water
  • 2 cup vegetable shortening or ghee for frying
  • 1/2 cup cashews or slivered almond
  • 1/2 cup raisins

For syrup

  • 2 cup sugar
  • 1 cup water
  • yellow food color optional
  • Few strands of saffron
  • 1/2 tsp cardamom powder

Utensils needed

  • Perforated sieve
  • Deep spoon
  • Frying Pan
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Ingredients for Boondi

For Boondi, a deep spoon and perforated sieve are needed.

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Sieve and deep spoon

How to Make Boondi

1. Combine besan/chick pea flour and water as needed in a bowl. Beat for two to three minutes until the batter becomes light and smooth.

2. Heat ghee or vegetable shortening in a deep frying pan. Hold a sieve four inch above the oil. With the deep spoon, pour the batter into the strainer. The batter will fall into the oil in the form fine drops of boondi. Fry for one minutes until the boondi turns golden brown. Repeat the steps with remaining batter.

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Frying boondi

3. In a pan add sugar , water, a few strands of saffron, cardamom powder, cashews, and raisins.

4. Cook for five minutes until sugar dissolves  and becomes a thick syrup.

5. Add boondi to the pan and keep stirring until it cools down.

6. Garnish and serve. YUM!

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Sweet Boondi

Bonus Tips:

  • Green and red color can be added to batter to make the pearls of boondi more decorative and presentable.
  • For salty variations, instead of syrup, sprinkle it with salt or red chili powder. Instead of cashews, spanish peanuts can be used.

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How did this recipe turn out for you – I’d love to know in the comments section below.