- Servings:
- Preparation time: 6 minutes.
- Making dough time: 7-8 minutes.
- Shaping time: 1 minute(each).
- Frying time: 10 minutes(each batch).
- Total time: 25 minutes.
“Ahivak Fur/Guna-Muna (Mithilanchal, Bihari Recipe)” is almost lost recipe. Guna-muna holds special cultural importance, when a new bride (dulhan) arrives, she offeres or serves Guna-muna/ with her own hands as a gesture of good luck, love, and new beginnings.
In the matrimonial traditions of Mithila, “Guna-Muna” holds special significance. It is kept in an earthen pot (mitti ka ghada called matkuri locally), whose lid is sealed with wet flour paste and placed in the bridal room (kohbar). When the new bride enters the home, after performing the ceremony in the kohbar.
She opens the pot’s lid with one hand and takes out a handful of Guna-Muna each time and offers it into the Khoicha (the edge of the saree) of every married woman present there, receiving their blessings for eternal marital happiness and good fortune.
Guna is a traditional sweet dish made with wheat flour and jaggery,
deeply rooted in the culinary traditions of Bihar and nearby regions. The dough is prepared using whole wheat flour and melted jaggery syrup, sometimes flavoured with a hint of cardamom or fennel seeds.
It is then shaped into finger (cylender) and deep-fried until golden and crisp.
The result is a sweet, crunchy, and slightly caramelized treat with the warm aroma of jaggery.
I prepared Ahivek Fur or Guna, a traditional sweet dish made with wheat flour and jaggery, and gave it my own special touch by adding sesame seeds and dry grated coconut.
These additions not only enhanced its flavour but also added texture and aroma; the nuttiness of sesame, the richness of coconut, and the refreshing fragrance of fennel seed and green cardamom made it truly tempting.
When deep-fried to a beautiful golden brown, the Guna turns crispy.
Ingredients:
- Aata (Wheat Flour): 300 gm.
- Jaggery: 150 gm.
- Sesame seed: 1 tablespoon
- Fennel seed: 1/2 teaspoon
- Dry Grated Coconut: 2 tablespoon
- Green Cardamom powder: 1/2 teaspoon
- Ghee(clarified Butter): for deep frying
Preparation:
For making dough:
- Make jaggery syrup by adding 1/4 cup of water; melt the jaggery on low flame, need not to boil. Sieve and keep aside.
- Take a wide vessel; pour Aata, 2 tablespoon ghee (as moin), Mix well by rubbing between palms.
- Add green cardamom powder, saunf, sesame seed and dry grated coconut; add jaggery syrup and knead them. Prepare hard dough, don’t allow it to become soft, (The dough can be made in food processor also).
Method:
- Take a handful of dough or divide the dough into 20-25 parts as per your choice. Shape as shown in photo (cylendrical).
- Raw guna or guna-muna/ahivak fur is ready, repeat this till all dough is finished.
- Take a heavy bottom deep fry pan, put ghee and heat it on medium flame; when smoke just starts to come from ghee (clarified butter) put 6-8 no of raw guna-muna (depending upon the quantity of ghee).
- Deep fry on medium low heat till golden brown; slowly turn over. Fry till it becomes golden brown.
- Take out on the kitchen napkin; repeat this till all is finished; now, traditional, crispy, homemade wedding desert “Ahivak Fur/Guna-Muna” is ready.
- Share the recipe and participate with me to save the recipe being forgetton.
- Thanks in advance…
Ahivak Fur/Guna-Muna (Mithilanchal, Bihari Recipe) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.