Kansar is a traditional Gujarati sweet made with coarse wheat flour, jaggery, sugar and aromatic spices. It’s deliciously comforting and oozes ghee. Heavenly!
Note – This recipe has been updated from the archives – first published in November 2015. I’ve added new images and helpful content, the recipe remains the same.
Kansar is often seen as an old fashioned and humble recipe and that’s probably because it has centuries old routes. It’s often prepared on auspicious occasions and in our house, my Mum makes it on the first day of Diwali.
We serve it as part of a Gujarati thali with poori , a potato shaak such as ringan bateta nu shaak , Gujarati dal and bhaat .
The first day of Diwali is Dhanteras and is associated with wealth. Kansar or lapsi is made in many Gujarati households as a way to bring good luck into the new year.
Lucky for me, it tastes so good I might just ignore the calendar and eat it all year round!
Gujaratis will also prepare fixed dishes on the other days of Diwali. It’s usually a variation of the following:
- Kali chaudas – bajri na vada or dal vada and rice kheer .
- A typical Gujarati thali on Diwali consists of dal, bhat, shaak, puri, farsan such as methi na gota and churma ladoo
- Bestu varas (Gujarati New Year) – sooji no siro or shrikhand and batata vada .
- Bhai beej – biranj or Kansar and sandwich dhokla .
At the risk of sounding like a teacher, there are a few bits to clear up. You may see that the name kansar and lapsi is used interchangeably for this recipe. Strictly speaking, they are two different desserts. Kansar is made with coarse whole wheat flour (aka jado lot) and both jaggery and sugar. Lapsi ( fada lapsi ) is made with cracked wheat and either jaggery or sugar but not both.
Ok, teacher talk over. On to the recipe ingredients …
A note on ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
The base of the recipe starts with jado lot – coarse whole wheat flour . It’s often sold as bhakhri flour. It’s quite hard to get hold of, so the trick is to use equal parts chapati atta and semolina. This gives the same texture as coarse whole wheat flour. Whenever we’ve used wholemeal coarse flour, the kansar becomes darker in colour. This time, I’ve used chakki atta. I asked my Mum why we specifically need to use coarse whole wheat flour. She explained that normal whole wheat flour will make the kansar sticky.
Spices – the traditional recipe uses cardamom powder , nutmeg powder and crushed fennel seeds . My Mum also adds whole spices – cinnamon and clove which add even more depth. Poppy seeds are also added to give richness and coconut for flavour.
For sweetness, kansar is made with jaggery and sugar , specifically caster sugar known as booru khand. The jaggery is dissolved in water to make a light syrup and the caster sugar is sprinkled on top before serving.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Gujarati Kansar
Ingredients
- 210 grams coarse whole wheat flour
- 5 tablespoon oil
- 100 gram jaggery
- 200 millilitres water
- 5 tablespoon ghee
- 2 cloves
- 1 inch cinnamon bark
- 1 tablespoon white poppy seeds khus khus
- ½ teaspoon fennel seeds crushed
- ¼ teaspoon cardamom powder
- ¼ teaspoon nutmeg powder
- 2 tablespoon grated coconut
- 3-4 tablespoon nuts chopped almonds, pistachios and cashews
- 3 tablespoon caster sugar
- rose petals garnishing
Instructions
- Heat jaggery and water in a pan until the jaggery dissolves completely. Strain using a fine mesh sieve to remove any impurities and set aside.
- Meanwhile, place the flour in a non stick pan and start toasting on a very low heat. Keep stirring continuously until you can smell a roasting aroma and flour starts turning cream in colour.
- Switch of the heat.
- Transfer the toasted flour into bowl and add oil. Mix well and take a small amount of flour in your hand and mould together. If it doesn’t remain stuck together add a spoon of oil at a time until it does.
- In a pan, add 2-3 tablespoons of ghee and place on the heat. Add cloves, cinnamon and poppy seeds. Pour in the jaggery water and bring to a gentle boil.
- Reduce the heat to as low as possible and add the toasted flour into the pan. Ensure it is evenly distributed but do not mix.
- With tip of a rolling pin gently dig into the flour. Cover the pan with a lid and keep the heat low.
- After 10-12 minutes check if all the water has absorbed. If it has, the kansar is cooked. Switch off the heat.
- Add crushed fennel seeds, cardamom powder, nutmeg powder, grated coconut and chopped nuts. Gently mix so the spices are well incorporated and the larger lumps are broken up.
- Serve warm in bowls. Drizzle over melted ghee, sprinkle the sugar and garnish with more nuts and rose petals.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Gujarati Kansar
Ingredients
- 210 grams coarse whole wheat flour
- 5 tablespoon oil
- 100 gram jaggery
- 200 millilitres water
- 5 tablespoon ghee
- 2 cloves
- 1 inch cinnamon bark
- 1 tablespoon white poppy seeds khus khus
- ½ teaspoon fennel seeds crushed
- ¼ teaspoon cardamom powder
- ¼ teaspoon nutmeg powder
- 2 tablespoon grated coconut
- 3-4 tablespoon nuts chopped almonds, pistachios and cashews
- 3 tablespoon caster sugar
- rose petals garnishing
Instructions
- Heat jaggery and water in a pan until the jaggery dissolves completely. Strain using a fine mesh sieve to remove any impurities and set aside.
- Meanwhile, place the flour in a non stick pan and start toasting on a very low heat. Keep stirring continuously until you can smell a roasting aroma and flour starts turning cream in colour.
- Switch of the heat.
- Transfer the toasted flour into bowl and add oil. Mix well and take a small amount of flour in your hand and mould together. If it doesn’t remain stuck together add a spoon of oil at a time until it does.
- In a pan, add 2-3 tablespoons of ghee and place on the heat. Add cloves, cinnamon and poppy seeds. Pour in the jaggery water and bring to a gentle boil.
- Reduce the heat to as low as possible and add the toasted flour into the pan. Ensure it is evenly distributed but do not mix.
- With tip of a rolling pin gently dig into the flour. Cover the pan with a lid and keep the heat low.
- After 10-12 minutes check if all the water has absorbed. If it has, the kansar is cooked. Switch off the heat.
- Add crushed fennel seeds, cardamom powder, nutmeg powder, grated coconut and chopped nuts. Gently mix so the spices are well incorporated and the larger lumps are broken up.
- Serve warm in bowls. Drizzle over melted ghee, sprinkle the sugar and garnish with more nuts and rose petals.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Prepare these Dakor na Gota, a classic Gujarati snack, with homemade dakor na gota mix . I’m totally smitten with how simple yet flavour-packed they are!
Note – This recipe has been updated from the archives – first published in October 2016. I’ve added new images and helpful content, the recipe remains the same.
Dakor na gota are essentially chickpea flour fritters that are deep – fried. They originate from … surprise surprise … a town in Gujarat called Dakor.
My Mum told me that from her time growing up in Gujarat, she’d see these served with doodh poha or doodh pak on Sharad Poonam. Honestly, I don’t think I can wait that long! Luckily keeping a mix ready means I can enjoy them any time of the year.
They’re best with plenty of thick creamy yogurt and fried green chillies – the traditional way to enjoy these. Add in a cup of steaming masala chai and you’re onto a winner. They’re often also served as farsan in a Gujarati thali .
They’re different to methi na gota which specifically have a higher proportion of methi leaves (fenugreek leaves) added and are only made with fine besan.
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
This recipe follows the traditional method and ingredients of the dakor na gota found in India. My Mum has visited on a few occasions and tasted the authentic ones there. At home, my grandma would make them once a year as a tradition.
Onto the ingredients … I’ve explained more about the flours and spices in the pre-made mix post.
Essentially you make the dakor na gota batter with the mix and add in either milk , plain yogurt or water . My preference is milk as it follows the tradition of Dakor’s connection to Lord Krishna. Dairy also gives the fritters a richer flavour, softer texture inside and even brown colour outside that water alone wouldn’t achieve.
I add green chillies and ginger paste which gives freshness and heat.
A note about baking soda . I do not add baking soda to the mix as I prefer to add it fresh to the batter just before frying. You get much better gota which are crispy outside and soft and fluffy in the middle.
Also, trial and error has informed me that the best oils for frying are sunflower oil or vegetable oil . Their higher smoke point gives a much crispier fry. I’ve used olive oil previously and the results are not as good.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Dakor Na Gota
Equipment
- Kadai or Pan
- Slotted spoon
Ingredients
- 2 cup homemade dakor gota mix
- ¼ cup fenugreek leaves optional
- ½ cup milk water or yogurt
- 3 teaspoon green chilli and ginger crushed
- ½ teaspoon baking soda
- oil for deep frying
Instructions
- Combine all the ingredients in a mixing bowl (except oil and milk).
- By adding milk little by little to make a batter with dropping consistency. Keep the batter on the thicker side. Adjust how much liquid you need here – you may need more.
- Set the batter aside for 5 minutes.
- Heat oil in a kadai on medium heat.
- Once again whisk the batter and drop small balls in the oil using your hands or with the help of two small spoons.
- Fry dakor na gota on a medium to low heat until they become golden brown.
- Remove from the kadai using a slotted spoon and serve hot with thick plain yogurt and fried green chillies.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
