In the lip-smacking list of Bihari naashta (both morning and evening snacks are termed ‘naashta’), a warm teesi gud gulgulla holds a special place. Especially for me, as it reminds me of my dadi Shakuntala Sahay. This gud tessi patti is my take on that, eaten during the month of Kartik.
Toast the flaxseeds on medium to low heat in a heavy-bottomed vessel. Toast until the sputtering stops and the seeds release a nutty aroma. Let the seeds cool completely and then grind into a fine powder.
Toast the peanuts on medium to low heat in a heavy-bottomed pan till they are gently browned and the skin starts separating. Let the nuts cool completely and rub them between the palms to remove the skin. Grind the nuts into a fine powder.
Heat a kadahi (wok). Over medium heat, add the gud, a pinch of salt, and 2-3 tablespoons of water and ghee. The gud will start liquefying. At this stage, reduce heat to minimum.
Add the ground flaxseeds and peanuts. The optional ingredients too can be added at this stage. Mix well. Turn off the heat.
Transfer the mixture to a greased plate and flatten it. Allow it to set for about 15 minutes. Cut into barfi-like slices. Relish the healthy patti!
Room temperature, airtight jars
The peanuts can be coarsely ground too, depending on preference.
