It is a traditional Gujarati sweet dish that is prepared during festivals and on special occasions. Coarsely ground wheat is slowly mixed with clarified butter, water, jaggery and a little milk to make this dish. This is heated on a low flame and once a thick consistency is achieved, this mix is cooked in a pan to make kansaar. Before serving, it is topped with sugar, cardamom, nutmeg powder, raisins and almonds. It is often given by the bride's mother to the groom during the wedding ceremony as the dish is believed to bring good luck.

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