30, January 2026. By -Kaushik

​As the temperature drops, our bodies crave warmth and nutrition. In Gujarati culture, winter isn’t complete without “Vasana”—traditional health foods designed to boost immunity. Today, we’re sharing a unique twist on the classic winter fudge: Gajar, Gund, and Besan ni Sukhdi.
​This recipe combines the freshness of carrots (Gajar), the nutty aroma of roasted chickpea flour (Besan), and the crunch of edible gum (Gund). It’s the perfect energy-boosting snack for kids, the elderly, and anyone looking for a healthy sweet treat.

Why You’ll Love This Recipe
​Joint Health: Gund (Edible Gum) is famous for strengthening bones and relieving back pain.
​Vitamin Boost: Carrots add Vitamin A and natural moisture.
​Gluten-Free Friendly: Using pure Besan makes this a protein-rich, gluten-free dessert.
​Long Shelf Life: Unlike milk-based sweets, this stays fresh for weeks.

Ingredients You’ll Need

Grated Carrots (Gajar) 2 Cups (Red winter carrots preferred)
Gram Flour (Besan) 1.5 Cups (Coarse variety works best)
Edible Gum (Gund) 1/2 Cup (Crushed)
Pure Ghee 1 Cup
Jaggery (Gur) 1.5 Cups (Finely chopped/grated)
Dry Ginger Powder (Sunth) 1 Tablespoon
Cardamom Powder 1 Teaspoon
Chopped Nuts Almonds & Pistachios (for garnish)

Step-by-Step Instructions
​1. Prepare the Gund (Edible Gum)
​Heat 2 tablespoons of ghee in a heavy-bottomed pan. Add the crushed gund in small batches. It will puff up like popcorn. Remove and set aside. Once cooled, crush it lightly with a rolling pin or the base of a bowl.
​2. Sauté the Carrots
​In the same pan, add another tablespoon of ghee and the grated carrots. Sauté on medium flame until the moisture evaporates and the carrots turn soft. This should take about 7–8 minutes. Remove and keep aside.
​3. Roast the Besan
​Add the remaining ghee to the pan and stir in the Besan. Roast on a low flame, stirring continuously. This is the most important step! Roast until the flour turns golden brown and emits a nutty aroma. If the mixture feels too dry, add a spoonful of ghee.
​4. Combine the Flavors
​Once the Besan is roasted, add the sautéed carrots back into the pan. Mix well for 2 minutes. Now, turn off the heat.
​5. The Sweet Finish
​While the mixture is still hot (but the flame is off), add the chopped jaggery, crushed gund, dry ginger powder, and cardamom powder. Stir vigorously until the jaggery melts completely into the mixture.
​6. Set and Serve
​Grease a plate or tray with ghee. Pour the mixture into the tray and level it with a spatula. Sprinkle chopped nuts on top and press them down gently. While still warm, cut them into squares or diamond shapes.

Pro-Tips for the Perfect Result
​Low Flame is Key: Never rush the Besan roasting process; high heat will make it bitter.
​Jaggery Quality: Use “Desi” or chemical-free jaggery for the best dark color and authentic taste.
​Consistency: If you prefer Ladoos over Sukhdi, let the mixture cool slightly and roll them into balls instead of setting them in a tray.
​Storage Tip: Store in an airtight container at room temperature. It stays fresh for up to 20 days!

Disclaimer :

The recipes and nutritional information shared on this Blog are for informational purposes only. While I strive to provide accurate instructions, results may vary based on individual cooking skills, equipment, and ingredient quality.