Kasaar Recipe with Mangikawar ~ Sweet Rajasthani Mixture of Resin & Wheatflour

by on September 15, 2012

A sweet dish which is very popular in traditional Rajasthani homes. Easy to prepare, this Kasaar RECIPE is a favourite during travel time and can be preserved for weeks. It is prepared all through the year and traditionally sent back with married daughters when they visit their maternal home. I learnt it from Smt. Mangikawar Marlecha, a loving and nurturing great-grandma from Chennai. When I asked her for a legacy dish, she replied, “If you ask me for just one recipe, then it is kasaar. It is easy to make and can be mastered if you have the patience. Do not allow the flour to turn deep brown, it must be roasted to perfect golden.”

 

kasaar recipe - Rajasthani Mithai

Ingredients:

  • Wheat flour – 2 cups (run through fine sieve used for maida)
  • Jaggery (gud) – 1½ cups, crushed
  • Ghee – ½ cup
  • Edible resin crystals (approx. size of green gram) – 2 tbsps (see tip)
  • Coriander seeds – 1 tbsp, crushed coarsely
  • Khopra (dried coconut) – ½ cup, chopped fine
  • Almonds (optional) – ¼ cup, slivered
  • Cardamom powder (optional) – a pinch

Method:

1. Heat half the ghee in a wok. Lower the flame, add the wheat flour and roast evenly on low flame for 5-6 minutes.
2. Add the resin crystals and coriander seeds; the resin will gradually fluff up because of the heat. Continue to roast for another 5-6 minutes.
3. The flour must eventually turn golden brown. Now add the kopra bits and mix, remove from flame and set aside.
4. Heat the remaining ghee in another wok and add the jaggery. Lower the flame and as soon as the jaggery melts, switch off the flame. Allow to cool for a minute or two.
5. Now mix the jaggery, roasted flour and garnish with almonds and cardamom.
Store in an air-tight container and enjoy as an anytime snack.
Tip: While collecting the ingredients, check if the edible resin crystals are crisp. To ensure this, just add a few in hot ghee and they will instantly fluff up. Otherwise they must be placed in the hot sun for a few hours.

 

This recipe was first published in The Great Granny Diaries – a column in Harmony Magazine. Part-1 of this post is the interview with Mangikawar Marlecha, a Rajasthani grandmother from Chennai.

 

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