Masala Gur Recipe
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Masala gur is nothing but jaggery mixed with nuts and spices. It is a delicious North Indian winter treat. Check out my perfect recipe to make it at home.
Here are some additional Indian sweet recipes that you may enjoy: orange kheer, lauki halwa, kesar elaichi shrikhand, and phirni.
Quick Look: Masala Gur
Prep Time: 20 minutes
Cook Time: 20 minutes
Setting Time: 3 hours
Total Time: 3 hours 40 minutes
Servings: 20 people
Calories: Approx. 325 per serving
Dietary Info: Vegetarian, gluten-free. Can be easily made vegan.
Texture: Firm, brittle, and chunky, with a satisfying crunch from ghee-fried nuts, puffed edible gum, and crispy foxnuts, all bound together in a thick jaggery set.
Skill Level: Medium
Tools Needed: Two large pans, slotted spatula, food processor or mortar and pestle, greased steel plate for setting.
Shelf Life: Up to 1 month in an airtight container at room temperature, away from direct sunlight.
Table of Contents
What Is Masala Gur?
Masala gur (mewa gud, masala gud, spiced jaggery bites) is jaggery with nuts and spices. It is a very popular Indian sweet traditionally made during the winter months in North India.
To make masala gur, melt the jaggery and add roasted nuts and spices. Then let it set and cut it into small pieces.
These spiced jaggery bites are a great sweet snack for cold winter days.
This recipe is vegetarian and gluten-free. You can also make it vegan. You can also double or triple it as needed.
Ingredients
See the recipe card below this post for ingredient quantities and full instructions.
- Ghee – Indian sweets taste best when prepared in ghee. However, to make this recipe vegan, replace ghee with coconut oil.
- Nuts – Mewa in this dish means dried nuts; I used almonds, cashews, and pistachios. You can also add other dried nuts, such as walnuts, pecans, or hazelnuts, or dried fruits like raisins or cranberries, to this spicy jaggery recipe.
- Seeds – I have used melon seeds and white poppy seeds, but you can also add some flax seeds or hemp seeds to this recipe.
- Jaggery – Always use organic, dark-brown jaggery. The light yellow jaggery has chemicals added to lighten its color, and it is not good for the body. DO NOT use powdered jaggery, as it doesn’t melt properly when heated.
- Others – In addition to the above-mentioned ingredients, you will also need edible gum (gond), fox nuts (makhana), dried coconut, carom seeds (ajwain), and dry ginger powder (sonth).
You can also add fennel seeds (saunf), white sesame seeds (til), and black pepper powder (kali mirch powder) to this masala gur recipe.
How To Make Masala Gur
Preparation
Grease a 10-inch steel plate with tall sides with ghee, then set it aside.
Crush 1 kg of jaggery into very small pieces. If the pieces are large, they will take a long time to melt. You can use a rolling pin to crush it.
Crush 50 g of edible gum into small pieces using a mortar and pestle.
Roughly crush the following ingredients using a mortar and pestle.
- 50 g almonds
- 50 g cashews
- 50 g pistachios
Cut 50 g of dried coconut into thin slices.
Gather the remaining ingredients.
Make The Mewa Gud
Step 1: Heat 150 g of ghee in a large pan over medium-high heat.
Step 2: Once the ghee is hot, add 50 g crushed edible gum (gond) and fry until it puffs up. Remove onto a plate using a slotted spatula and keep aside.
Never add edible gum to ghee that is not hot enough. It will not puff up properly, and it will taste weird.
Step 3: Reduce the heat to low. Add the following ingredients to the pan.
- 50 g crushed almonds
- 50 g crushed cashews
- 50 g crushed pistachios
- 50 g sliced dried coconut
- 50 g melon seeds
- 50 g white poppy seeds
Never fry nuts and seeds on high heat. They will burn from the outside but not become crispy on the inside. Also, keep in mind that they will continue to brown from residual heat, so remove the pan from the heat once the nuts and seeds are lightly browned.
Step 4: Fry over low heat until they turn slightly brown. Keep stirring throughout. Remove the pan from the heat and set it aside.
Step 5: Add 20 g of ghee to a second large pan and heat over medium heat. Once the ghee is hot, add 50 g of foxnuts (makhana) and roast until they are crispy. Remove to a plate.
Step 6: Add the roasted edible gum and foxnuts to a food processor and pulse a few times until they are coarsely crushed. Set aside.
Step 7: Heat the remaining 30 g of ghee in the same large pan used to roast the foxnuts.
Step 8: Once the ghee is hot, add 1 kg of crushed jaggery and cook over medium heat until it completely melts. Keep stirring throughout to ensure the jaggery melts evenly and doesn’t burn.
Step 9: Once the jaggery has completely melted, add 2 teaspoons of dry ginger powder and 2 teaspoons of carom seeds (ajwain), then mix well.
Step 10: Add the roasted nuts, crushed gum, and foxnuts to the pan and coat them with jaggery.
Step 11: Transfer the mixture to the prepared plate and spread evenly. Work quickly during this step, as the jaggery will start to set and become difficult to spread.
Step 12: Let the masala gur set for 2-3 hours. Break it into rough pieces and store it in a clean, airtight container. Mewa Gud will stay good for a month when stored in an airtight container at room temperature. Keep it away from direct sunlight.
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Masala Gur Recipe
Ingredients
- 200 grams ghee (divided)
- 50 grams edible gum (gond) (coarsely crushed)
- 50 grams almonds (coarsely crushed)
- 50 grams cashews (coarsely crushed)
- 50 grams pistachios (coarsely crushed)
- 50 grams dried coconut (thinly sliced)
- 50 grams melon seeds
- 50 grams white poppy seeds
- 50 grams foxnuts (makhana)
- 2 pounds organic jaggery (gur) (finely crushed)
- 2 teaspoons dry ginger powder (sonth)
- 2 teaspoons carom seeds (ajwain)
Instructions
- Grease a 10-inch steel plate with tall sides with ghee and keep it aside.
- Heat 150 g ghee in a large pan over medium-high heat.
- Once the ghee is nicely hot, add edible gum (gond) and fry until it puffs up. Remove onto a plate using a slotted spatula and keep aside.
- Reduce the heat to low. Add almonds, cashews, pistachios, dried coconut, melon seeds, and poppy seeds, and fry over low heat until slightly browned. Keep stirring throughout.
- Remove the pan from the heat and set it aside.
- Add 20 g ghee to a second large pan and heat over medium heat.
- Once the ghee is hot, add foxnuts and roast until they are crispy. Remove to a plate.
- Add the roasted edible gum and foxnuts to a food processor and pulse a few times until they are coarsely crushed. Set aside.
- Heat the remaining 30 g ghee in the same large pan used to roast the foxnuts.
- Once the ghee is hot, add crushed jaggery and cook over medium heat until it completely melts. Keep stirring throughout to ensure the jaggery melts evenly and doesn’t burn.
- Once the jaggery is completely melted, add dry ginger powder and carom seeds and mix well.
- Add the roasted nuts, crushed gum, and foxnuts to the pan and coat them with jaggery.
- Transfer the mixture to the prepared plate and spread evenly. Work quickly during this step, as the jaggery will start to set and become difficult to spread.
- Let the masala gur set for 2-3 hours. Break it into rough pieces and store it in a clean, airtight container. Mewa Gud will stay good for a month when stored in an airtight container at room temperature. Keep it away from direct sunlight.
do i need to fry the nuts etc in ghee? can i dry roast then instead
You can dry roast them.
This recipe is very delicious and healthy.