Wednesday, 4 November 2015

Rajwadi Kansar / Lapsi - Indian Wheat Pudding - Dhanteras - Bhaidooj special #delightfoodofdiwali #indiansweet #Mithai #desighee #authentic #Gujarati

Rajwadi Kansar, in a true sense means regal, fit  for a Raja-Maharaja !!

Kansar is a Gujarati authentic and traditional sweet, often prepared and served on auspicious occasions. Kansar, is known as an old fashioned and most humbled recipe, oozes with the richness of Desi ghee, actually kansar or lapsi is considered as healthy with earthy unique taste and no fancy frills, prepared with only 4-5 ingredients. I have heard from the elders that the Kansar was one of the first dessert that was prepared in olden days, so this recipe could be 500-600 yrs old.

During five days of Diwali different fresh speciality meals are traditionally cooked on each days of the festival in Gujarat, on first day of Diwali, Dhanteras which is associated with wealth, we prepare Kansar or Lapsi for Shakan ( as a good luck measure for coming year ) .

Kansar is prepared and served on Bhaibeej/Bhaidooj or Veer Paslay  ( similar to Rakshabandhan ), a day celebration of the bond between brothers and sisters. Sister spends her time in the kitchen and prepare her brother's favourite dishes and sweets, She would steam kansar last, while it's steaming they both talk and when her brother sits down to eat she would first serve kansar in his thali ( plate ) and pours good amount of desi ghee on it :)

In Gujarat, kansar is considered as auspicious. in the olden era whatever the happy occasion was kansar would be have been served first. I have my doubts that today's young generation know anything about kansar ?

Kansar, one of the best authentic dessert which satisfy my tastebuds fully, leaves me satiated and makes me nostalgic, I am already transported to the dusty village in india .First time I tasted Kansar at our family friends house in a village, it was very new to us that time. So many fields, greenery and of course chaos free. Cows, buffaloes and goats were in the front garden. we kids were delighted to go in a village and were roaming free everywhere. Around lunch time we were called and we sat down to eat, big big brass thalis were arranged on a Bajot ( A bajot table is traditionally used as a  writing table or dining table when sat on the floor ) first dish was  served to us was Kansar, sprinkled Booru khand ( caster sugar ) then poured desi ghee from the brass jug ( I thought when she will stop  :) ) That was one delicious sweet I have ever eaten in my life !!

Mum tried making Kansar like her friend, she couldn't, well we never had cows and buffalos at home or mum wouldn't use that same amount of ghee what her friend used :) After couple of trials she gave up, she would make siro or Fada Lapsi but couldn't do it justice. But for me that taste was lingering on my taste buds all my life. While I was growing up whenever I see ladies of elder generation , I would not hesitate and ask for a kansar recipe. It seems that kansar is easy to make, but I've seen many makes mistakes. Kansar should be very fluffy, not sticky and there is a trick how to make kansar fluffy.

After couple of trials and errors, I have gained a master degree in making kansar and I can vouch for it :) After so many times preparing plain kansar, I thought of making Rajwadi Kansar, I have developed this recipe on my own. When I tried it first time I wasn't sure how family will take it, so I made very less quantity. Once it was prepared , me and hubby even didn't see a crumb left in the pan :) and thought it's about the time I should bring this recipe on the menu.

So why is it Rajwadi ! Rajwadi known for regal, royal in Gujarati. Rajwadi clothes, Rajwadi jewellery, Rajwadi houses and rajwadi delicacies. Rajwadi food is rich with dry fruits and nuts, aromatic and the taste of ground  and whole spices. BTW I am a die hard fan of everything  which is Rajwadi !!!

Have you ever worked with flour, Ghee and Jaggery and tried roasting it, you would know what I mean. It's the aroma in the home, sweet and comforting ! Coarse wheat flour is roasted till it starts emanating a fragrance, Ghee, Sugar, nuts and spices are added then served HOT in a thali and drizzled lots of ghee !

I have prepared Rajwadi Kansar using spices and nuts, generally not used in kansar. It came out Magnificent and splendacious. I can assure you after having this delicacy you're Raja-Maharaja, prince and princesses definitely will give you a title 'Queen of Cooking' !

So why wait, if you haven't decided what are you going to serve to your brother,no need to look further. Surely your brother deserves Rajwadi Kansar !!!!! who knows may be he is thinking to bring you  'Rajwadi Kundan Haar' :)

Notes :-
Make sure you buy right flour for this recipe.

You will need :-

  • 11/4  bowl wheat coarse flour - Gehun ka mota atta  ( Bhakhri flour or Lapsi flour not Cracked wheat ) I did use wholemeal coarse flour thus my kansar is dark brown. 
  • Oil 4-5 tbsp.
  • Desi Ghee 4 tbsp.
  • 3-4 cloves
  • 1" cinnamon bark
  • 1 tbsp. khus khus ( White poppy seeds )
  • 100 g Jaggery ( Gor or Gud )
  • 150 ml water
  • 1/2 tsp crushed fennel seeds
  • 1/2 tsp cardamom and nutmeg powder
  • 2 tbsp. grated coconut 
  • 3-4 tbsp. chopped nuts ( I used almonds, pistachios and Cashews )
  • 1 tbsp. sultanas - kishmish  or raisins 
  • 2-3 tbsp. melted desi ghee or more :)
  • 2-3 tbsp. powdered sugar or Booru khand 
  • Few rose petals for garnishing
  • 1 tbsp. nuts for garnishing  

Method :-
Place flour in a non stick pan and  start roasting on a very low heat.
Keep stirring and roasting until you can smell roasting aroma and flour start turning light brown or pinkish.
Meanwhile put Jaggery and 150 ml water in a pan and dissolve Jaggery to make a syrup.
Once done strain to remove impurities.
Leave it aside.
Switch of the heat.
Transfer roasted flour in bowl and add oil ( Moyin ) and mix, take small amount of  flour in your hand and try to fist the flour, if it doesn't mould together add one or two tablespoon more. Let it cool slightly.
Add 3 tbsp desi ghee and heat, add cloves and cinnamon bark after they crackle add poppy seeds, after they crackle add  1 bowl Jaggery water ( not more than that ). and bring it to boil.
Add roasted flour into Jaggery water, keep heat very low, make sure flour is evenly distributed and please DO NOT stir.
With tip of the  rolling Pin gently dig in and out around the flour. ( the reason for this is that the flour gets cooked properly from every side )
Cover the pan with lid.
After 12-15 minutes check if that flour has absorbed all the water or not.
If yes, means Kansar is done.
Keep heat on, add crushed fennel seeds, Cardamom powder, Nutmeg powder, grated coconut and chopped nuts.
Then gently mix kansar with rolling pin.
There should be no lumps or not too much moisture in Kansar.
Serve hot in a serving plate.
Sprinkle 2 tsp. Boora or castor sugar and drizzle melted desi ghee.
Enjoy with friends and family.

bhakhri flour or kansar flour not lapsi broken wheat

Thank you for stopping by and reading this post ! We hope to see you again soon :)

1 comment:

  1. In Bohra tradition, we eat lapsi on the Islamic New Year eve! :-)


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