Kansar Recipe by Jayshree bhatt pandya हर फूड कुछ कहता है💕
Cooking Instructions 25 mints 1 Mix 2 tbsp oil and wheat flour well and crumber it. 2 Boil water in a heavy bottom pan, add 1 tbsp of oil (oil should be sufficient enough to make a ball of flour)and jaggery after boiling water, add wheat flour. (take less than 1/2 cup jaggery). 3 Stir with the help of a wooden rolling pin slowly.. cover it and cook it on low flame for 2-3 minutes. 4 Now stir with the wooden rolling pin slowly. Put a tawa pan under a pan so that it doesn't get burnt. 5 Cover the pan with a lid and simmer for 15 minutes or until all water has been absorbed or evaporated, stirring from time to time. 6 Check that the water is absorbed completely and grains are fully cooked. Add 2-3 spoon ghee. 7 Serve hot, add 3-4 spoon sugar and ghee when you serve. (add sugar as per taste). 1 Mix 2 tbsp oil and wheat flour well and crumber it. 1 Mix 2 tbsp oil and wheat flour well and crumber it. 2 Boil water in a heavy bottom pan, add 1 tbsp of oil (oil should be sufficient enough to make a ball of flour)and jaggery after boiling water, add wheat flour. (take less than 1/2 cup jaggery). 2 Boil water in a heavy bottom pan, add 1 tbsp of oil (oil should be sufficient enough to make a ball of flour)and jaggery after boiling water, add wheat flour. (take less than 1/2 cup jaggery). 3 Stir with the help of a wooden rolling pin slowly.. cover it and cook it on low flame for 2-3 minutes. 3 Stir with the help of a wooden rolling pin slowly.. cover it and cook it on low flame for 2-3 minutes. 4 Now stir with the wooden rolling pin slowly. Put a tawa pan under a pan so that it doesn't get burnt. 4 Now stir with the wooden rolling pin slowly. Put a tawa pan under a pan so that it doesn't get burnt. 5 Cover the pan with a lid and simmer for 15 minutes or until all water has been absorbed or evaporated, stirring from time to time. 5 Cover the pan with a lid and simmer for 15 minutes or until all water has been absorbed or evaporated, stirring from time to time. 6 Check that the water is absorbed completely and grains are fully cooked. Add 2-3 spoon ghee. 6 Check that the water is absorbed completely and grains are fully cooked. Add 2-3 spoon ghee. 7 Serve hot, add 3-4 spoon sugar and ghee when you serve. (add sugar as per taste). 7 Serve hot, add 3-4 spoon sugar and ghee when you serve. (add sugar as per taste). More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Mongolian Shrimp and Scallops Old fashioned coconut cream pie Almond flour cake Chili Oil Filipino beef curry Mongolian Shrimp and Scallops Old fashioned coconut cream pie Almond flour cake Chili Oil Filipino beef curry Bread pizza Naan Tikki😋 Banga soup Kadi pakoda Yogurt Karahi 😋 Ribeye Steak Liver #endofyearchallenge Grandma’s Sautéed Bok Choy w/ Tofu Gulgulay easy and quick Zebra cake #endofyearchallenge Bread pizza Naan Tikki😋 Banga soup Kadi pakoda Yogurt Karahi 😋 Ribeye Steak Liver #endofyearchallenge Grandma’s Sautéed Bok Choy w/ Tofu Gulgulay easy and quick Zebra cake #endofyearchallenge