• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
    • My E-Books
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Indian Summer Beverages
  • Buy my Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Whisk Affair » Recipes » Indian Sweets & desserts » Masala Gur (Spiced Jaggery With Nuts)

    Published: Dec 23, 2021 | Last Updated On: Aug 7, 2023 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Masala Gur (Spiced Jaggery With Nuts)

    102 shares
    Jump to Recipe

    Masala Gur is nothing but jaggery mixed with nuts and spices. It is a delicious and very healthy sweet treat to eat during winter. Check out my perfect recipe to make it at home (vegetarian, gluten-free).

    Masala gur served on a plate.
    Jump to:
    • About Masala Gur
    • Ingredients
    • How To Make Masala Gur
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Masala Gur

    Masala Gur (Mewa Gud, Masala Gud, Spiced Jaggery Bites) is jaggery with nuts and spices. It is a very popular Indian sweet made during winter in North India.

    To make masala gur, jaggery is melted and roasted nuts and spices are added to it. It is then again set and cut into small pieces.

    These spiced jaggery bites are a great sweet snack to munch on cold winter days.

    Jaggery has many health benefits. It boosts immunity and keeps away colds and coughs. Jaggery also gives warmth to the body. It is therefore highly recommended to eat jaggery during winter. When nuts and spices are added to jaggery, its health benefits increase multi-fold.

    This mewa gud is also great for lactating mothers as it improves milk formation and gives warmth to the body from the inside.

    So don’t waste any time and make a big batch of mewa gud this winter and treat yourself and your family to a healthy sweet treat.

    This recipe is vegetarian and gluten-free. You can make it vegan too. You can also double or triple it as per your requirements.

    Here are some more Indian sweet recipes that you may like

    • Orange Kheer
    • Lauki Ka Halwa
    • Shrikhand
    • Peda
    • Mango Burfi
    • Gulab Jamun
    • Homemade Balushahi
    • Phirni

    Ingredients

    Masala gur ingredients 1
    Masala gur ingredients 2

    Ghee – Indian sweets taste the best when prepared in ghee. However, to make the recipe vegan, replace ghee with coconut oil.

    Nuts – Mewa here means dried nuts and I have used using almonds, cashews, and pistachios. You can also add other dried nuts like walnuts, pecans, hazelnuts, or dried fruits like raisins, cranberries, etc 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 jaggery that is dark brown in color. The light yellow-colored jaggery has chemicals added to it to lighten its color and is not good for the body.

    Others – Apart from the above-mentioned ingredients, you will also need edible gum (gond), fox nuts (makhana), dry coconut, carom seeds (ajwain), and dry ginger powder (sonth).

    You can also 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 and keep it aside.

    Crush 2 pounds (1 kg) of jaggery into very small pieces. If the pieces are large, they will take time to melt. You can use a rolling pin to crush it.

    Crush 1.8 oz (50 g) of edible gum into small pieces using a mortar and pestle.

    Roughly crush 1.8 oz (50 g) almonds, 1.8 oz (50 g) cashew nuts, and 1.8 oz (50 g) pistachios using a mortar and pestle.

    Cut 1.8 oz (50 g) of dry coconut into thin slices.

    Gather the remaining ingredients.

    Make The Mewa Gud

    Heat 5.3 oz (150 g) of ghee in a pan over medium-high heat.

    Ghee heating in a pan.

    Once the ghee is nicely hot, add 1.8 oz (50 g) crushed edible gum (gond) to the pan and fry until it puffs up. Remove on a plate using a slotted spatula and keep aside.

    Note – Never add the edible gum to the less hot ghee. It will not puff up properly and taste weird.

    Edible gum added to hot ghee.
    Puffed edible gum.

    Reduce the heat to low.

    Add

    • 1.8 oz (50 g) crushed almonds
    • 1.8 oz (50 g) crushed cashew nuts
    • 1.8 oz (50 g) crushed pistachios
    • 1.8 oz (50 g) sliced dry coconut
    • 1.8 oz (50 g) melon seeds
    • 1.8 oz (50 g) white poppy seeds

    and fry on low heat until they turn slightly brown in color. Keep stirring throughout.

    Remove the pan from the heat and set it aside.

    Note – Never fry the nuts and seeds on high heat. They will burn from the outside and not get crispy from the inside. Also, keep in consideration that they will continue to brown from the residual heat, so take the pan off the heat once the nuts and seeds are lightly brown in color.

    Dried nuts and seeds to the hot ghee.
    Fried nuts and seeds.

    Add 0.7 oz (20 g) of ghee to another large pan and heat on medium heat.

    Once the ghee is hot, add 1.8 oz (50 g) of foxnuts (makhana) and roast until they are crispy. Remove on a plate.

    Foxnuts aded to the pan.
    Roasted foxnuts.

    Add the roasted edible gum and foxnuts to a food processor and pulse a few times until they are coarsely crushed. Set aside.

    Foxnuts and edible gum added to a blender.
    Coarse powder made.

    Heat the remaining 1 oz (30 g) of ghee in the same large pan in which we roasted the foxnuts.

    Ghee heating in a pan.

    Once the ghee is hot, add 2 pounds (1 kg) of crushed jaggery and cook on medium heat until the jaggery melts completely. Keep stirring throughout to ensure that the jaggery melts evenly and does not get burned.

    Crushed jaggery added to the pan.
    Melted jaggery.

    Once the jaggery is completely melted, add 2 teaspoon dry ginger powder and 2 teaspoon carom seeds (ajwain) and mix well.

    Dry ginger powder and carom seeds added to the pan.

    Add the roasted nuts, crushed gum, and foxnuts to the pan and coat them with jaggery.

    Roasted nuts, seeds, gum and foxnuts aded to the pan.
    Everything mixed well.

    Now transfer this mixture to the prepared plate and spread evenly. Be quick while doing this step as the jaggery will start to set and make the process of spreading difficult.

    Let the masala gur set for 2-3 hours. Break it into rough pieces and store it in a clean air-tight container for up to a month.

    Storage Suggestions

    Mewa Gud will stay good for a month when stored in an airtight container at room temperature. Keep it away from direct sunlight.

    You Might Also Like

    • Shankarpali is a Maharashtrian snack that is basically deep-fried crispy flour biscuits. It can be made sweet or savory.
      Sweet Shankarpali
    • Balushahi (badusha) is a crispy and flaky Indian sweet made using all-purpose flour, ghee, and yogurt. It is popularly made during festivals, weddings, and special occasions. Make it using my tried and tested recipe at home!
      Balushahi
    • Kalakand Wontons is a delicious Indian fusion recipe that is perfect to make this festive season. Make it in just 10 minutes using store-bought or homemade kalakand and wonton sheets.
      Kalakand Wontons
    • Roasted Makhana Chivda (Makhana Namkeen) is a healthy and delicious snack that can be served at tea time or can be munched throughout the day. It is low-fat, healthy, and gluten-free and can be served for vrat (Hindu fasting days) as well. Sharing the recipe to make it in a pan over the stovetop and also in an air fryer.
      Roasted Makhana Chivda (Makhana Namkeen)

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Masala Gur is nothing but jaggery mixed with nuts and spices. It is a delicious and very healthy sweet treat to eat during winters. Check out my perfect recipe to make it at home.

    Masala Gur Recipe (Spiced jaggery With Nuts)

    Masala Gur is nothing but jaggery mixed with nuts and spices. It is a delicious and very healthy sweet treat to eat during winters. Check out my perfect recipe to make it at home.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert, Postpartum
    Cuisine: Indian
    Diet: Gluten Free, Vegetarian
    Prep Time: 20 minutes minutes
    Cook Time: 20 minutes minutes
    Setting Time: 3 hours hours
    Total Time: 3 hours hours 40 minutes minutes
    Servings: 20 people
    Calories: 324kcal
    Author: Neha Mathur

    Ingredients 

    • 7 ounce ghee (200 g, divided)
    • 1.8 ounce edible gum (gond) (50 g, coarsely crushed)
    • 1.8 ounce almonds (50 g, coarsely crushed)
    • 1.8 ounce cashew nuts (50 g, coarsely crushed)
    • 1.8 ounce pistachios (50 g, coarsely crushed)
    • 1.8 ounce dry coconut (50 g, thinly sliced)
    • 1.8 ounce melon seeds (50 g)
    • 1.8 ounce white poppy seeds (50 g)
    • 1.8 ounce foxnuts (makhana) (50 g)
    • 2 pounds organic jaggery (gur) (1 kg, finely crushed)
    • 2 teaspoons dry ginger powder (sonth)
    • 2 teaspoons carom seeds (ajwain)
    US Customary or Metric
    Prevent your screen from going dark

    Instructions

    • Grease a 10-inch steel plate with tall sides with ghee and keep it aside.
    • Heat 5.3 oz (150 g) ghee in a pan over medium-high heat.
    • Once the ghee is nicely hot, add edible gum to the pan and fry until it puffs up. Remove on a plate using a slotted spatula and keep aside.
    • Note – Never add the edible gum to the less hot ghee. It will not puff up properly and taste weird.
    • Reduce the heat to low.
    • Add almonds, cashew nuts, pistachios, dry coconut, melon seeds, and poppy seeds, and fry on low heat until they turn slightly brown in color. Keep stirring throughout.
    • Remove the pan from the heat and set it aside.
    • Never fry the nuts and seeds on high heat. They will burn from the outside and not get crispy from the inside. Also, keep in consideration that they will continue to brown from the residual heat, so take the pan off the heat once the nuts and seeds are light brown in color.
    • Add 0.7 oz (20 g) ghee to another large pan and heat on medium heat.
    • Once the ghee is hot, add foxnuts and roast until they are crispy. Remove on 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 1 oz (30 g) ghee in the same large pan in which we roasted the foxnuts.
    • Once the ghee is hot, add jaggery and cook on medium heat until the jaggery melts completely. Keep stirring throughout to ensure that the jaggery melts evenly and does not get burned.
    • 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.
    • Now transfer this mixture into the prepared plate and spread evenly. Be quick while doing this step as the jaggery will start to set and make the process of spreading difficult.
    • Let the jaggery set for 2-3 hours. Break it into rough pieces and store it in a clean air-tight container for up to a month.

    Video

    https://www.youtube.com/watch?v=Zelb7Hg9kDI

    Notes

    You can also add other dried nuts like walnuts, pecans, or hazelnuts, or dried fruits like raisins, cranberries, etc to this recipe.
    I have used melon seeds and poppy seeds but you can also add some flax seeds or hemp seeds to this recipe.
    You can easily half, double or triple the recipe.

    Nutrition

    Calories: 324kcal | Carbohydrates: 44g | Protein: 2g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 3mg | Potassium: 89mg | Fiber: 4g | Sugar: 40g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!

    More Sweets & Desserts Recipes

    • Made using edible gum resin (gond), whole wheat flour, heaps of makhana, chironji, and enriching dried nuts and seeds, Gond Ke Laddu is a healthy snack or dessert option. Make these for the upcoming winter season and feed your family for their good health (vegetarian).
      Gond Ke Laddu (Edible Gum Ladoo)
    • Panjiri (Panjeeri) is a North Indian sweet (Punjabi) made using whole wheat flour, ghee, and lots of dried fruits and nuts. Make it using my traditional recipe (vegetarian).
      Punjabi Panjiri (Panjeeri)
    • Semiya Payasam is a delicious South Indian dessert made using wheat vermicelli, milk, and sugar. Make this delicious sweet using my easy recipe (vegetarian).
      Semiya Payasam (Vermicelli Payasam)
    • Fruit Cream is an Indian dessert with fresh fruits added to a creamy base. This fruit salad with cream is super easy to make and tastes very refreshing. Make it using my easy recipe (vegetarian, gluten-free).
      Easy Indian Fruit Cream (Fruit Salad With Cream)

    Reader Interactions

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating





    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I’m Neha, Blogger & Recipe Expert behind Whisk Affair. I’ve nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    My Cookbook

    Neha's Cookbook Cover

    Click to Buy Now on Amazon

    Most Popular Recipes

    • Make this delicious restaurant-style Hibachi Fried Rice (Japanese Style Fried Rice) for a quick Asian-inspired meal. Serve it with Hibachi chicken and Yum Yum sauce and get transported to a Japanese Steakhouse.
      Best Hibachi Fried Rice (Japanese Style Fried Rice)
    • This oven-baked lemon garlic baked tilapia is super easy to make and comes together in under 20 minutes. It's low carb, gluten-free, keto-friendly, and very flavorful. Here is how to make it.
      Spicy Lemon Garlic Baked Tilapia
    • Creamy Garlic Parmesan sauce served in a bowl.
      Creamy Garlic Parmesan Sauce
    • Lemon tea served in cups.
      Lemon Tea
    • Light, hearty and delicious, Chicken Clear Soup is super easy to make at home. It is made using simple ingredients and comes together in under 30 minutes. This soul-soothing soup is gluten-free and low carb too.
      Chicken Clear Soup
    • Egg White Scramble is a healthy, fluffy, and delicious option for breakfast. Serve it with some toast and fruits and milk on the side. Here is how to make the best fluffy scrambled egg white recipe at home!
      Scrambled Egg Whites

    Summer Mango Recipes

    • Kacche Aam Ki Launji is a sweet and spicy chutney made using tangy green mangoes, jaggery, and a few simple spices. This chutney keeps good in the refrigerator for upto 3 months. So make a big batch and enjoy!
      Kacche Aam Ki Launji (Sweet & Spicy Raw Mango Chutney)
    • Learn How To Make Mango Pulp in under 5 minutes and use it round the year to make your favorite recipes.
      How To Make Mango Pulp (Mango Puree)
    • Green mango chutney is a spicy and tangy Indian accompaniment made using green mangoes. Serve it with an Indian snack or meals for a tangy treat.
      Green Mango Chutney (Raw Mango Chutney)
    • This Easy Mango Pico De Gallo is fruity, sweet, and spicy and comes together in under 10 minutes using simple ingredients. Serve it with nachos, chips, rice, or tacos for a perfect summer special accompaniment (vegan, gluten-free).
      Mango Pico De Gallo (Mango Salsa)
    • Mango Magic Tropical Smoothie is a delicious drink loaded with tropical flavors. Sip it for breakfast or for snacks (gluten-free, can be easily made vegan).
      Mango Magic Tropical Smoothie
    • Aam Panna (Tangy Raw Mango Drink) is a refreshing Indian summer beverage made using green raw mangoes. It is sweet, tangy, and bursting with beautiful flavors. Make it in an instant pot or a traditional pressure cooker (vegan, gluten-free).
      Aam Panna (Tangy Raw Mango Drink)

    Indian Beverages

    • Beaten Coffee (Indian Style Cappuccino) is a delicious foamy coffee drink popular in North Indian homes. It is served for all marriage functions, special occasions, or for everyday consumption at home. Make it using my easy recipe (vegetarian, gluten-free).
      Beaten Coffee (Indian Style Cappuccino)
    • Make Mango Frooti (a popular sweet and tangy mango drink) at home using my easy recipe. It tastes just like the store-bought one, minus the harmful colors and preservatives (vegan, gluten-free).
      Mango Frooti Drink
    • Kokum Juice (Kokum Sharbat) is a Konkani beverage made using dried kokum. It is a perfect drink to sip on hot summer days (vegan, gluten-free).
      Kokum Juice (Kokum Sharbat)
    • Mohabbat ka Sharbat is a refreshing Old Delhi-style summer drink. It has flavors from watermelon and rose syrup. Here is how to make it (vegetarian, gluten-free, and can be made vegan).
      Mohabbat Ka Sharbat
    • Sambaram (Morum Vellam) is Kerala-style spicy buttermilk made with yogurt, curry leaves, green chilies, and ginger. It is popularly served during Onam Sadhya with the festive spread (vegetarian, gluten-free).
      Sambaram (Morum Vellam, Kerala Style Buttermilk)
    • Kahwa is a Kashmiri tea flavored with cinnamon, cardamom, and saffron. It is a great drink to sip on cold winter days but can be had throughout the year. Here is how to make it at home.
      Kashmiri Kahwa Tea

    Footer


    ^ back to top

    About

    About Neha

    Diwali E-Book

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP