Third day of chaitra navratri (teej) marks the occasion of Sindhara. It’s the day when females in the family enjoy tons of pampering by elders. It is celebrated twice in a year – around April and August (according to lunar calendar).
Females wear new clothes, apply heena (mehendi) on palms and enjoy their favorite food. Basically all efforts are made to make daughters and daughter-in-laws feel loved by indulging them in their favorite things.
Since, I am fond of suji and gond ki barfi, my grandmother (or maa as I call her) often makes it. She makes sure it’s made especially on the occasion of Sindhara.
Magical thing about any food preparation is they taste different when made by different people. For example, even my mom follows the same procedure, but barfi made by her tastes different from what my grandmother makes. However, I love both the versions and would anytime go overdose.
When away from our loved ones, we realize the way they shower love on us. Cooking the person’s favorite food is one of the natural ways to reflect affection. So, last week when my mom called up early in the morning and said, “beta sindhara pe kuch meetha le aana” (get some sweet from market), I missed her so much.
While I was missing her, I decided why not recreate her magical suji ki barfi. It came out pretty good, but as I said earlier different hands bring out different tastes. So, here I am sharing the confection that’s made in every Marwari household.
However, it will be apt to know something about gond (go pronounced like go) before we proceed further.
What is Gond?
Gond (or edible gum also called Tragacanth gum) is a resin that’s extracted from tree bark. It is available in crystal form of different qualities with color ranging from transparent to pale orange.
Being easily available in Rajasthan, it has made its way in variety of Rajasthani sweets.
It’s very healthy and preferred more in winters, as it gives warmth to body. It also helps in lactation, therefore specially given to lactating mothers. It has numerous other health benefits that you can easily find on web.
Now, let’s start with the preparation.
- Semolina (suji): 1 cup
- Mawa: 3/4 cup
- Edible gum (gond): 1/4 cup
- Ghee: 1/4 cup
- Cardamom: 1 tsp
- Almond flakes: 1 tbsp
For sugar syrup
- Sugar: ½ cup
- Water: ½ cup
Procedure for Sugar Syrup
- Take sugar and water in a heavy bottom vessel, and put on medium flame. Sugar will dissolve and syrup will start boiling.
- Let it simmer for around 15 minutes and take it off the flame and keep aside.
Procedure for Barfi
- Heat ghee in a heavy bottom skillet on medium flame, add gond and fry on low flame. Gond will puff and turn into beautiful golden color.
- Keep it aside. I like the crunchy effect. However, if you are not so fond of its stand-out taste, you can also crush it before using.
- In the same skillet roast semolina (suji) on low flame. It will take around 10 minutes and you will notice the nice smell filling your kitchen. It means roasting is almost done.
- Add mawa and roast for another 10 minutes. Roasting the mawa increases the shelf-life of barfis.
- Add fried gond, cardamom powder and mix well. You will get a dry mixture as shown below.
- Now add the sugar syrup to this mixture and bring everything together.
- On a greased plate spread this mixture and with the help of ladle make it even. Sprinkle almond flakes and let it cool for some time. On cooling it will harden and you can cut it into desired shape.