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
Alongside Thekua, Kasar is a highly revered dry Prasad placed in the Soop. It has a long shelf life and provides immediate energy.
Ingredients
Preparation Steps
- Wash the rice and dry it completely on a clean cloth under the sun.
- Dry roast the rice in a heavy pan on medium heat until slightly golden and aromatic.
- Grind the roasted rice into a coarse powder.
- In a large bowl, mix the rice powder, jaggery, and fennel seeds.
- Gradually pour in the warm ghee, mixing with your hands. While the mixture is still warm, press firmly to bind into round laddus.
About this edition: Adapted from the supplied Wave 3 article. Original article wording is retained; labeled editorial notes are separate. The page does not add unverified event dates, venues or ritual timings.