Besan Barfi With Gond And Jaggery

By Bhavna's Food Journey on January 19, 2025

It started snowing here in Canada, days are cold and short. It gets dark before 5pm.

I make adadiya pak during winter months which is full of nutrients and health benefits. This year I decided to change my recipe and created similar barfi but using besan (bengal gram flour). I have added many healthy spices for health benefit reason. This also helps someone with back pain as I am adding edible gum (gundar/gond)) which helps in strengthening back bone. Ginger powder, coconut are typically used a lot during winter. I have added seeds and nuts for protein. Besan has low GI which helps in lower spike of blood sugar in diabetic patients.

I have always heard that anything with gond (edible gum), we don't give it to men. I have no idea as what exact reason behind it. You can avoid gond (edible gum) if you are preparing it for the whole family. This recipe make around 25-30 pieces.

Please note that you can see printable version at the end. You need to use chrome browser to print or save the copy of the recipe.

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Ingredients:
2 cup besan
1½ cup ghee
¼ cup edible gum (gundar)
1 tbsp ginger powder
Small pinch of cardamom
¼ cup dry grated coconut
15-20 almond chopped
7-8 walnut halves chopped
1/4 cup chopped cashews
2 tbsp pumpkin seeds
2 tbsp sunflower seeds
1 cup jaggery chopped in small pieces (how to break jaggery in mins)

Procedure:

1. Chop almond, walnut and cashew. Keep it aside.

2. In a wide pan, add around 1/2 cup ghee. When ghee is hot, turn down the heat to low, Now fry gond (edible gum) in ghee on low heat. It will puff up and double in size in few seconds. Remove from pan and put that in a bowl or plate. Slightly crush it using something heavy. You can now add other ingredients to this. Add ginger powder, cardamom powder, grated coconut, chopped nuts, pumpkin seeds, sunflower seeds Keep this on side.

3. Grease a tray or thali with ghee and keep aside.

4. Heat the same pan (used before) with rest of the (1 cup) ghee, add besan (shift besan before using). Now cook this on low to medium heat stirring continuous until medium brown and aromatic. If you find mixture too dry then add more ghee gradually. You will notice the sweet aroma in the air. Mine took around 10-12 minutes to roast the flour to brown.

5. While flour is almost brown, lower the heat and add gond nut seeds spice mixture you prepared earlier. Stir and cook for 1 minute stirring continuous. This will roast nuts and seeds. .

6. Turn off the heat and then add jaggery pieces (cut in small). Mix everything well. Do not move away pan as heat from the hot coil helps to melt jaggery. Continue to stir and let jaggery melt, it will take a minute or 2. Tip: If you melt jaggery in the flour mixture while heat is still on, then chances are jaggery will over cook and this barfi will be hard to break when done.

7. Spread this mixture immediately in greased tray or thali. The thickness should be around 1/2". Level the mixture with flat bottom bowl or flat spatula. Sprinkle chopped almond on top (optional) and flatten with spatula. After few minutes when mixture cools down slightly, make square cuts using knife.

Besan Barfi for Winter
8. When it cools down completely, remove all the pieces carefully from the tray and store in airtight container (remember to taste before you store, they taste the best when still slightly warm 😋😋 ). You don't need to put this in fridge, it will stay good for at least 2-3 weeks at room temperature.
Besan Barfi for Winter

This winter special sweet has amazing health benefits and wonderful flavours from all the spices. It is so soft that it melts in your mouth. It is a very rich dish so try to portion control. Enjoy one piece in the morning.

Please do leave a comment or let me know if you have any questions regarding this dish. .

You can check out healthy winter special recipe ideas.

Adadiya Pak With Jaggery
Katlu Pak For New Mothers
Nutritional Squares for Mothers To Be or New Mothers
Ginger Candies for Mothers To Help During Child Birth

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Winter Special Besan Barfi With Jaggery

Servings: 25-30
Time: 40 mins
Difficulty: Medium
Print

Procedure:
1. Chop almond, walnut and cashew. Keep it aside.
2. In a wide pan, add around 1/2 cup ghee. When ghee is hot, turn down the heat to low, Now fry gond (edible gum) in ghee on low heat. It will puff up and double in size in few seconds. Remove from pan and put that in a bowl or plate. Slightly crush it using something heavy. You can now add other ingredients to this. Add ginger powder, cardamom powder, grated coconut, chopped nuts, pumpkin seeds, sunflower seeds Keep this on side.
3. Grease a tray or thali with ghee and keep aside.
4. Heat the same pan (used before) with rest of the (1 cup) ghee, add besan (shift besan before using). Now cook this on low to medium heat stirring continuous until medium brown and aromatic. If you find mixture too dry then add more ghee gradually. You will notice the sweet aroma in the air. Mine took around 10-12 minutes to roast the flour to brown.
5. While flour is almost brown, lower the heat and add gond nut seeds spice mixture you prepared earlier. Stir and cook for 1 minute stirring continuous. This will roast nuts and seeds. .
6. Turn off the heat and then add jaggery pieces (cut in small). Mix everything well. Do not move away pan as heat from the hot coil helps to melt jaggery. Continue to stir and let jaggery melt, it will take a minute or 2. Tip: If you melt jaggery in the flour mixture while heat is still on, then chances are jaggery will over cook and this barfi will be hard to break when done.
7. Spread this mixture immediately in greased tray or thali. The thickness should be around 1/2". Level the mixture with flat bottom bowl or flat spatula. Sprinkle chopped almond on top (optional) and flatten with spatula. After few minutes when mixture cools down slightly, make square cuts using knife.
8. When it cools down completely, remove all the pieces carefully from the tray and store in airtight container (remember to taste before you store, they taste the best when still slightly warm. You don't need to put this in fridge, it will stay good for at least 2-3 weeks at room temperature.