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Tikho Kansar

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Cook Time 15 minutes
Servings: 3
Ingredients Method

Ingredients
  

  • 1 cup handva no lot
  • 3 cups water
  • 2 tablespoons oil
  • 3 teaspoons green chili and ginger minced
  • 1 spring curry leaves
  • 1 teaspoon rai/mustard seeds
  • 1 teaspoon tal/ sesame seeds
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder optional
  • 1-2 dry red chilies optional
  • a pinch of asafetida
  • salt to taste
  • chopped coriander to garnish
  • a generous pinch of methia/gujarati achaar masala to garnish

Method
 

  1. Place a large heavy bottom kadai or a non stick pan on medium flame.
  2. Add oil to the pan, once it heats up add the mustard seeds, dry red chilies, asafetida and the minced green chili-ginger mix.
  3. Sauté them for a while and add the entire quantity of water.
  4. Add the curry leaves. Once the water comes to boil add salt, turmeric powder and chili powder.
  5. Gradually add the flour to the boiling water and stir vigorously with a wooden spoon or thin rolling pin/belan.
  6. Continue to stir to avoid lumps in the mix.
  7. As the flour cooks it will absorb water and swell up.
  8. Continue to cook till it reaches Upma/kansar like consistency.
  9. Cover the Tikho Kansar so that it rests and cooks gradually. In Gujarati we call this 'sijhava devu.'
  10. After 5-7 minutes turn off the flame.
  11. Serve the Tikho Kansar warm garnished with chopped coriander and a lite sprinkle of methia masala.