Number of Portions: 04


Thick chakki atta - 1 cup
Jaggery - 1 cup
Water 2 1/2 cups
Oil - 120 ml
Cardamom powder - 1 tsp


  • Combine atta with 1/2 cup oil and crumble as for shortcrust.
  • Melt the jaggery in water and bring to a boil.
  • When jaggery syrup starts boiling, whisk in crumbled atta and keep stirring and cooking till syrup is absorbed. THIS MUST BE DONE ON THE LOWEST POSSIBLE FLAME.
  • When all the syrup is absorbed, mix in cardamom powder and 2 tbsp oil, cover and cook on a low flame for two more minutes. Serve hot.

Recipe Video


This recipe can also be made using sugar, in which case, the following changes come through. The atta will be added to plain boiling water. The sugar will be used in powdered form, which is sprinkled over the kansar when it is served. However, the classical recipe is the one above.