Kasar is the traditional prasad made during Navaratri. In our family it is made on Asthami, the eighth day of the festival. This recipe is one of our family legacies which has been passed down from one generation to next. The recipe is very easy and simple.
- Wheat flour (atta) – 1 cup
- Jaggery (gud) – ½ cup
- Desi ghee – 1 tbsp
- A few sweet batasha.
- Take a heavy bottomed kadhai and dry roast wheat flour on slow flame till it turns light brown in colour with the mild aroma of roasted wheat flour. Take care not to let the flour turn dark brown, which will give it a burnt smell.
- Transfer the roasted wheat flour to a plate.
- Heat desi ghee in the kadhai, add jaggery and keep stirring till it melts.
- Now add the roasted wheat flour to it, mix well till everything combines together.
- Once everything combines together, the consistency of the mixture looks crumbled.
- Switch off the flame.
- Transfer kasar to a bowl.
- Sweet batasha is also offered as prasad along with kasar.