Gujarati Kansaar

Within a primary mixing pan, add the coarse broken wheat (fada). Pour the measured fraction of cooking oil over it. Rub with your fingertips, rubbing the oil into the cracked grains until a uniform, each grain is lightly coated. This is the best guard against clumping.

Heat a measured portion of ghee in a heavy-bottomed pan or pressure cooker on low-medium heat. Add the oil-coated broken wheat.

Dry-roast the wheat mixture for 5-7 minutes, stirring constantly, until the grains turn pale golden-brown and smell nutty.

5–7 min

Carefully add the measured hot water to the roasted wheat. If using an open pan, cover and simmer on low heat until the water is absorbed and the grains are soft but separate. If using a pressure cooker, cook for 3-4 whistles on medium heat.

Once the wheat is cooked and no water remains, turn off the heat.

Spread the hot, fluffy wheat mass onto a wide thali (thali). Spread it evenly. Sprinkle the finely grated jaggery , the cardamom dust, and the nutmeg powder evenly across the exposed surface.

Do not stir yet. Pour the remaining hot melted ghee over the jaggery layer; the heat from the wheat and ghee will slowly melt the jaggery.

Fold gently to mix the layers just before eating, ensuring the preservation of the wildly distinct, loose, and firmly crumbly profile.