Looking for a unique Vat Savitri special sweet?
Explore this Vat Savitri special sweet from Bihar—Besanoti! Made with roasted besan, jaggery, and ghee, it’s a flaky festive treat traditionally packed in pooja baskets with Thekua and Pirakiya (gujiya).
Learn the story, recipe, and tips to make this cultural delicacy at home. (step-by-step-recipe)
About Vat Savitri Special Sweet:
Besanoti is a Bihar traditional sweet made using gram flour (besan), jaggery (gur), ghee, and a few spices.
The dough is made from all-purpose flour and a bit of oil, stuffed with a roasted besan-jaggery mixture, and then deep fried until golden. The outer layer is crisp, while the inside is soft and aromatic.
You can skip the traditional pleated style and make it like a stuffed kachori—easy to prepare, yet full of nostalgic taste.
Growing up in Bihar, this was one sweet I eagerly looked forward to.
While the elders fasted and prayed, we children waited for the moment when the pooja would be over and the plates would fill up with homemade sweets.
And for me, that sweet is Besanoti, a lightly sweetened, flaky snack I learned from my mother and now prepare every year during Vat Savitri Pooja.
This Vat Savitri special sweet is more than just food—it’s a taste of tradition, a memory wrapped in the aroma of ghee and jaggery.
Besanoti, with its subtle sweetness and crispy texture, was always the first to disappear. To make the process simpler, mostly I skip the pleating and instead stuff it like a poori—quicker, but just as delicious.
In our home, Vat Savitri Pooja was not complete without a special bamboo basket filled with three must-have sweets—thekua, pirakiya (gujiya), and besanoti.
Thekua recipe I’ve already shared, and soon I’ll be sharing a unique gujiya recipe too. It’s not the usual mawa gujiya—it has a different filling and a different charm.
In fact, my father used to love something we called kur ka prakiya, which was gujiya stuffed with sweetened wheat flour instead of the usual filling. I’ll be talking more about that in an upcoming blog post.
And if you enjoy experimenting, gujiya can also be made with mawa, sooji, coconut, or a mix of all three. There are many variations—each one with its own flavor and story.
Serving Suggestion:
Serve warm or at room temperature. Besanoti makes a great festive snack during Vat Savitri Pooja, or even as a tea-time sweet with a cup of masala chai.
It can also be eaten anytime during the day when you’re craving something sweet—or even served as a light breakfast option.
Storage Suggestion:
Store in an airtight container after cooling completely. Keeps well for 5–7 days at room temperature.
Pro Tip:
- Roast the besan on low flame to avoid raw taste.
- Do not overstuff, or the filling may burst while frying.
- Seal the edges of the poori properly.
- Wet jaggery works best for the filling—my mother always used it when it was easily available. If not, grated jaggery is a great second option. If neither is available, powdered jaggery can also be used, but it’s helpful to sprinkle a little milk or water to make the filling easier to bind and stuff.
Why You Should Make this Traditional Indian Sweet:
If you’re looking for a traditional Indian sweet that’s not overloaded with sugar, Besanoti is perfect. It’s made with basic pantry ingredients, quick to prepare, and filled with flavors of Bihar.
Plus, it’s deeply connected to festivals like Vat Savitri, which adds emotional and cultural value.
Have You Tried This Before?
Have you heard of Besanoti before?
Or do you make something similar in your home with another name? I would love to know! Drop your thoughts in the comments below.
Looking for Some More Recipes Like this:
Incase you are looking for some more sweet snack recipes, you can check it out below.
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Basic Ingredients Used to Make this Recipe:
Besan (Gram Flour): The heart of the filling. It gives the nutty flavor and rich texture to Besanoti. When roasted in ghee, it adds an irresistible aroma and body to the sweet.
Gur (Jaggery): Adds natural sweetness and an earthy, traditional flavor. It’s healthier than refined sugar and pairs beautifully with besan. Wet or grated jaggery works best for binding the filling.
Elaichi (Cardamom): Brings fragrance and a warm, sweet-spicy note to balance the richness of besan and jaggery.
Ghee: Enhances taste and helps in roasting besan to perfection. It adds richness and binds the filling.
Maida (All-Purpose Flour): Forms the outer crust. When kneaded with oil, it turns crisp and flaky after frying.
Oil (for moyan): Ensures a crumbly, melt-in-mouth texture in the outer covering.
Oil (for frying): Used to deep fry the stuffed pooris until they’re golden and crisp.
Vat Savitri Special Sweet
Ingredients
- 2 cups Besan gram flour
- 300 gm Gur jaggery
- 3-4 Elaichi cardamom pods
- 2 tbsp Ghee
- 3 cups Maida all-purpose flour
- 4-5 tbsp Oil for moyan in dough
- Oil For deep frying
Instructions
Prepare the Dough:
- In a bowl, mix maida and oil. Rub with your fingers until it resembles breadcrumbs. Add water little by little and knead a firm dough. Cover and let it rest.
Make the Filling:
- In a pan, dry roast besan on low flame till aromatic and golden.
- Turn of the flame and let it cool down a bit.
- Sieve the roasted besan to remove any lumps and ensure a smooth filling.
- Add jaggery and crushed cardamom. Mix well.
Assemble:
- Take a small portion of dough and roll it like a poori. Add 1 tbsp filling in the center. You can prepare it in two ways.
- Two-layer method: Apply water along the edges, place another rolled poori on top, press gently to seal, and pleat the edges if desired.
- Single-layer method: After placing the filling, bring the edges together, pinch to seal tightly, and gently flatten it before frying.
- Choose the method that works best for you—both are delicious!
Frying:
- Heat oil in a kadhai. Deep fry on medium heat till golden brown. Drain and let it cool.
Nutrition
Frequently Asked Question About this Bihar Traditional Sweet Recipe:
Can I use sugar instead of jaggery?
Yes, but jaggery adds a traditional and earthy flavor that sugar won’t match.
Is Besanoti gluten-free?
No, since it uses all-purpose flour for the dough.
Can I make it in advance?
Yes, you can prepare the filling and dough a day before and fry them fresh.
Why is my filling dry?
Make sure to mix the jaggery while the besan is still warm, so it blends well.
Can I bake instead of deep frying?
You can try baking at 180°C, but it won’t be as crisp and flaky as the fried version.
Can I use whole wheat flour instead of maida?
Yes, you can, but the texture will be slightly denser and less flaky. For a more traditional taste and texture, maida works best.
What type of jaggery is best for Besanoti?
Wet jaggery works best for binding. Grated jaggery is the next best option, while powdered jaggery should be moistened with a little milk or water before use to make stuffing easier.
My Recommended Product:
If you make sweets or snacks like Besanoti often, I highly recommend trying the Bergner Triply Stainless Steel Kadhai.
It heats evenly, retains temperature beautifully, and works great for roasting besan or deep frying without burning.
This is the same kadhai I personally use in my kitchen —and I absolutely love it!
You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.
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You Might Also Want to Try:
Gur Ka Pua – How to Make Gulgula Recipe
Bihari Nimki Recipe
Sweet Caramel Poha Recipe
Thekua Recipe
Aloo Samosa – How to Make Samosa Recipe
Chura Bhuja Recipe
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