The Kasar recipe combines rice, jaggery, warm ghee and optional fennel. Its sequence washes and dries the rice, roasts it, grinds it coarsely, and binds the mixture into laddus. The page retains the source's recipe and clearly notes that it supplies no quantified shelf life or storage instructions.
Traditional Kasar (Rice Ladoo) Recipe
Along with Thekua, Kasar is a much-loved dry Prasad placed in the Soop. It has an extended shelf life and offers instant energy.
Ingredients
Preparation Steps
- Rinse the rice and thoroughly dry it on a clean cloth in direct sunlight.
- In a heavy pan over medium heat, dry roast the rice until it turns slightly golden and emits a fragrant aroma.
- Grind the roasted rice into a coarse powder.
- In a large bowl, combine the rice powder, jaggery, and fennel seeds.
- Slowly add the warm ghee, blending it with your hands. While the mixture remains warm, firmly press to shape into round laddus.
About this edition: Derived from the provided Wave 3 article. The original phrasing is maintained; any editorial comments are clearly marked. This page does not introduce unconfirmed dates, locations, or ritual schedules.