Fullmeals

Kansar (Chhutti Lapsi) - Traditional Gujarati Sweet

Name: Kansar (Chhutti Lapsi) - Traditional Gujarati Sweet
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 People
Cuisine: Indian
Ingredients: 1 cup Coarse Wheat Flour; 2.5 tbsp Oil; 0.75 cup Water; 0.5 cup + 2 tbsp Jaggery powder; 2.5 tbsp (for cooking) + 2-4 tbsp (for serving) Ghee; As per taste Powdered sugar

Recipe by Stay Healthy

Ready in50 min
Prep10 min
Cook40 min
CuisineIndian · Gujarati
Serves4 People
DifficultyMedium
Calories~375 kcal

Kansar (Chhutti Lapsi) - Traditional Gujarati Sweet

Ingredients

Main Ingredients

1 cupCoarse Wheat Flour
2.5 tbspOil
0.75 cupWater
0.5 cup + 2 tbspJaggery powder
2.5 tbsp (for cooking) + 2-4 tbsp (for serving)Ghee
As per tastePowdered sugar

Step-by-Step Instructions

1.Prepare the Flour Mixture
Take a thick-based kadai (wok). Add 1 cup of coarse wheat flour to it. Pour 1 tablespoon of oil over the flour and mix it thoroughly with your hands until the flour is crumbly and well combined with the oil. If the mixture still feels dry, add an additional 1/2 tablespoon of oil and mix again until it forms a cohesive, crumbly texture when pressed.
2.Prepare Jaggery Water
In a separate small pot, combine 3/4 cup of water with 1/2 cup plus 2 tablespoons of jaggery powder. Stir well to combine. Place the pot on a slow flame and bring it to a boil, stirring occasionally, until the jaggery completely melts and dissolves in the water. Once the jaggery has melted, add 1 tablespoon of ghee to the jaggery water and stir. Switch off the flame.
3.Roast the Flour
Place the kadai containing the flour mixture on a slow flame. Continuously roast the flour, stirring with a spatula, until it turns golden brown and releases a fragrant aroma. This process will take some time, so be patient and keep stirring to prevent burning.
4.Combine with Jaggery Water
Once the flour is perfectly roasted, immediately pour the prepared jaggery water into the kadai with the roasted flour. Use a wooden rolling pin (belan) to quickly and thoroughly mix the jaggery water into the flour. Break any large lumps that form.
5.First Simmer
Add 1/2 tablespoon of ghee to the mixture and mix well. To ensure the lapsi cooks evenly and becomes soft, place the kadai on a roti tawa (griddle) over a slow flame. Cover the kadai with a lid and let it simmer for 5 minutes.
6.Second Simmer
After 5 minutes, remove the lid. Add another 1/2 tablespoon of ghee and mix the lapsi again with the belan. Cover the kadai and simmer for another 5 minutes on the roti tawa over a slow flame.
7.Third Simmer (Optional)
After the second simmer, remove the lid. If the lapsi still looks sticky, add a final 1/2 tablespoon of ghee and mix well. Cover and simmer for a third time for 5 minutes. This step helps the lapsi become soft and ensures the grains separate easily. The lapsi should no longer stick to the belan.
8.Final Touch and Serving
Once the lapsi is cooked and the grains are separated, turn off the flame and let it cool down for some time. Just before serving, add 2-4 tablespoons of ghee (as per your preference) and mix gently. Serve hot, garnished with powdered sugar and a tulsi leaf for prasad.

Ready in

50 mins

Cuisine

Indian · Gujarati

Prep Time

10 min

Cook Time

40 min

Serving

4 People

Difficulty

Medium

Calories / Serving

~375 kcal

Recipe by Stay Healthy on YouTube

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Measurements

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All Ingredients

Main Ingredients

Step-by-Step Instructions

Follow each step to make the recipe successfully.

Prepare the Flour Mixture
Take a thick-based kadai (wok). Add 1 cup of coarse wheat flour to it. Pour 1 tablespoon of oil over the flour and mix it thoroughly with your hands until the flour is crumbly and well combined with the oil. If the mixture still feels dry, add an additional 1/2 tablespoon of oil and mix again until it forms a cohesive, crumbly texture when pressed.
Prepare Jaggery Water
In a separate small pot, combine 3/4 cup of water with 1/2 cup plus 2 tablespoons of jaggery powder. Stir well to combine. Place the pot on a slow flame and bring it to a boil, stirring occasionally, until the jaggery completely melts and dissolves in the water. Once the jaggery has melted, add 1 tablespoon of ghee to the jaggery water and stir. Switch off the flame.
Roast the Flour
Place the kadai containing the flour mixture on a slow flame. Continuously roast the flour, stirring with a spatula, until it turns golden brown and releases a fragrant aroma. This process will take some time, so be patient and keep stirring to prevent burning.
Combine with Jaggery Water
Once the flour is perfectly roasted, immediately pour the prepared jaggery water into the kadai with the roasted flour. Use a wooden rolling pin (belan) to quickly and thoroughly mix the jaggery water into the flour. Break any large lumps that form.
First Simmer
Add 1/2 tablespoon of ghee to the mixture and mix well. To ensure the lapsi cooks evenly and becomes soft, place the kadai on a roti tawa (griddle) over a slow flame. Cover the kadai with a lid and let it for .
Second Simmer
After , remove the lid. Add another 1/2 tablespoon of ghee and mix the lapsi again with the belan. Cover the kadai and for another on the roti tawa over a slow flame.
Third Simmer (Optional)
After the second , remove the lid. If the lapsi still looks sticky, add a final 1/2 tablespoon of ghee and mix well. Cover and for a third time for . This step helps the lapsi become soft and ensures the grains separate easily. The lapsi should no longer stick to the belan.
Final Touch and Serving
Once the lapsi is cooked and the grains are separated, turn off the flame and let it cool down for some time. Just before serving, add 2-4 tablespoons of ghee (as per your preference) and mix gently. Serve hot, garnished with powdered sugar and a tulsi leaf for prasad.

Before You Cook

Helpful details before you start

Ingredient SubstitutionsMissing something? View suitable alternatives.

View 2 swaps

No Jaggery?
- Dark brown sugar (1:1)
- Muscovado sugar (1:1)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)

AllergensThis recipe contains gluten and dairy.

GlutenDairy

Variations

Simple ways to adapt this recipe.

Add cardamom powder or nutmegCustomise
Add cardamom powder or nutmeg powder for additional aroma.
Include chopped nuts like almonds
Include chopped nuts like almonds or cashews for added crunch and richness.
For a richer flavor
You can use more ghee during roasting or serving.

Helpful Tips

Small details that can improve the final result.

Flavour tipEnsure to Roast the Coarse
Ensure to roast the coarse wheat flour on a slow flame, stirring continuously, until it turns golden brown and aromatic. This step is crucial for the flavor and texture.
Cooking tipUse a Wooden Rolling Pin
Use a wooden rolling pin (belan) to stir the mixture after adding jaggery water to prevent lumps and ensure even mixing.
Cooking tipSimmering the Lapsi on a
Simmering the lapsi on a tawa (griddle) with a lid helps it cook evenly and become soft and grainy. Repeat the simmering process if the lapsi still feels sticky.
Cooking tipIf the Lapsi Dries Out Too Much
You can add a little water and simmer it again to achieve the desired softness.