Vat Savitri Special Sweet – Traditional Besanoti Recipe from Bihar

Are you looking for a sweet Special Saviter Single VAT?

Explore this sweet Special Saviri from the Bihar: Besanoti! Made with Besan Roast, Jaggery and Ghi, it is a festive pleasure traditionally full of Pooja baskets with Thekua and Pirakiya (Gujiya).

Learn the story, the recipe and suggestions to make this cultural delicacy at home. (step by step)

Information about VAT Savitri Special Sweet:

Besanoti is a traditional byhar dessert made with gram flour (Besan), Jaggery (Gur), clarified butter and some spices.

The dough is made with flour for all uses and a little oil, filled with a Besan-Jaggery roasted mixture, and then fried up to golden. The external layer is clear, while the interior is soft and aromatic.

You can skip the traditional style and make it like a filling kachori: the easy to prepare, but full of nostalgic taste.

Growing up to Bihar, this was a dessert that I didn’t see with impatience.

While the elderly stared and prayed, we children expected the moment when the Pooja would end and the dishes would fill in homemade sweets.

And for me, that dessert is Besanoti, a slightly softened and shaky snack that I learned from my mother and now I prepare every year during VAT Savitri Pooja.

This sweet special VAT Savitri is more than simple food: it is a taste of tradition, a memory wrapped in the aroma of clarified butter and Jaggery.

Besanoti, with his sweet sweetness and crunchy consistency, has always been the first to disappear. To make the process easier, especially jumps the fold and instead fill it like a porori, but equally delicious.

In our home, VAT Savitri Pooja was not complete without a special bamboo basket full of three essential desserts: Thekua, Pirakiya (Gujiya) and Besanoti.

The Thekua recipe that I have already shared, and soon I will also share a unique recipe from Gujiya. It is not the usual Mawa Gujiya: it has a different filling and a different charm.

In fact, my father loved something that we called Kur Ka Prakiya, who was Gujiya filled with sugary wheat flour instead of the usual filling. I will talk about it more in a next blog post.

And if you like to experiment, Gujiya can also be made with Mawa, Sooji, Coconut or a mix of all three. There are many variations: each with its own flavor and history.

Tip to the service:

Serve hot or ambient temperature. Besanoti makes a festive snack during VAT Savitri Pooja, or also as a sweet tea with a cup of Masala Chai.

It can also be eaten at any time during the day you want something sweet, or even served as a light option.

Storage suggestion:

Keep in an airtight container after completely cooling. It keeps well for 5-7 days at room temperature.

For the tip:

1. Road the Besan with low flame to avoid raw taste.
2. Do not shelf or the filling can explode during frying.
3. Properly seal the edges of the porori.
4. The Jaggery Wet works better for the filling: my mother has always used it when it was easily available. Otherwise, the grated jaggery is an excellent second option. If neither of them are available, Jaggery in powder can also be used, but it is useful to sprinkle some milk or water to make the filling easier to tie and things.

Because you should prepare this traditional Indian dessert:

If you are looking for a traditional Indian dessert that is not sugar overload, Besanoti is perfect. It is made with basic ingredients of the pantry, quickly to prepare and filled with blihar flavors.

In addition, it is deeply connected to festivals such as VAT Savitri, which adds emotional and cultural value.

Did you try it before?

Have you already heard of Besanoti?

Or do you do something similar in your home with another name? I’d like to know! It drops your thoughts in the comments below.

Looking for other recipes like this:

In case you are looking for other sweet snack recipes, you can check it below.

Mawa Gujiya recipe

Lata Lata sweet recipe

Sweet recipe by Suryakala

Balushahi recipe

Thekua recipe

Pitha Tisi recipe

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Basic ingredients used to create this recipe:

Besan (gram flour): The heart of the filling. It gives the hazelnut flavor and the rich consistency in Besanoti. If roasted in clarified butter, he adds an irresistible aroma and body to the cake.

Gur (jaggery): It adds natural sweetness and a earthy and traditional flavor. It is healthier than refined sugar and couples magnificently with Besan. The damp or grated jaggery works better to tie the filling.

Elaichi (cardamom): Porta fragrance and a warm and sweet note to balance the wealth of Besan and Jaggery.

GHI: It improves taste and helps Besan roasted perfectly. Adds wealth and binds the filling.

Maida (flour for all uses): Form the external crust. When it is stunned with oil, it becomes crunchy and shaky after frying.

Oil (for Moyan): It guarantees a crumbly consistency and merger in the external coverage.

Oil (for frying): Used to fry the poor fillings until they are golden and crunchy.

https://www.youtube.com/watch?v=F1by_eqxcog

Question frequently asked about this traditional Bihar sweet recipe:

My recommended product:

If you often make sweets or snacks like Besanoti, I highly recommend you try the Kadhai in Tripry Bergner stainless steel.
Heats uniformly, keeps the temperature magnificently and works perfectly to roasted Besan or frying without burning.
This is Kadhai himself who I personally use in my cuisine and I absolutely love it!

You can also check my page on Amazon, where you will find my favorite kitchen tools, appliances, accessories and more.

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Keep in mind that I connect these companies and their products for their quality and not for the commission I receive from your purchases.

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Good cuisine !!!