Masala Gur Recipe
Masala Gur is nothing but jaggery mixed with nuts and spices. It is a delicious sweet treat to eat during winter. Check out my perfect recipe to make it at home (vegetarian, gluten-free).
Here are some additional Indian sweet recipes that you may enjoy: Orange Kheer, Lauki Halwa, Kesar Elaichi Shrikhand, and Phirni.
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Table of Contents
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 traditionally made during the winter months in North India.
To make masala gur, jaggery is melted, and roasted nuts and spices are added to it. It is then set and cut into small pieces again.
These spiced jaggery bites are a great sweet snack to munch on 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, according to your requirements.
Ingredients
Ghee – Indian sweets taste the best when prepared in ghee. However, to make this recipe vegan, replace ghee with coconut oil.
Nuts – Mewa here means dried nuts, and I have 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 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.
DO NOT use powdered jaggery, as it doesn’t melt properly when heated.
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 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 and keep it aside.
Crush 2 pounds (1 kg) of jaggery into very small pieces. If the pieces are large, they will take a considerable amount of 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 the following ingredients using a mortar and pestle.
- 1.8 oz (50 g) almonds
- 1.8 oz (50 g) cashew nuts
- 1.8 oz (50 g) pistachios
Cut 1.8 oz (50 g) of dry coconut into thin slices.
Gather the remaining ingredients.
Make The Mewa Gud
Step 1: Heat 5.3 oz (150 g) of ghee in a pan over medium-high heat.
Step 2: 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.
Step 3: Reduce the heat to low.
Step 4: Add the following ingredients to the pan and fry on low heat until they turn slightly brown in color. Keep stirring throughout.
- 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
Step 5: Remove the pan from the heat and set it aside.
Note: 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 the residual heat, so remove the pan from the heat once the nuts and seeds are lightly brown in color.
Step 6: Add 0.7 oz (20 g) of ghee to a second large pan and heat over medium heat.
Step 7: Once the ghee is hot, add 1.8 oz (50 g) of foxnuts (makhana) and roast until they are crispy. Remove to a plate.
Step 8: Add the roasted edible gum and foxnuts to a food processor and pulse a few times until they are coarsely crushed. Set aside.
Step 9: Heat the remaining 1 oz (30 g) of ghee in the same large pan in which you roasted the foxnuts.
Step 10: Once the ghee is hot, add 2 pounds (1 kg) of crushed jaggery and cook over medium heat until the jaggery has completely melted. Keep stirring throughout to ensure that the jaggery melts evenly and does not burn.
Step 11: Once the jaggery is completely melted, add 2 teaspoons of dry ginger powder and 2 teaspoons of carom seeds (ajwain) and mix well.
Step 12: Add the roasted nuts, crushed gum, and foxnuts to the pan and coat them with jaggery.
Step 13: Now transfer this mixture to the prepared plate and spread evenly. Be quick during this step, as the jaggery will start to set, making the process of spreading difficult.
Step 14: Let the masala gur set for 2-3 hours. Break it into rough pieces and store it in a clean, air-tight container. Mewa Gud will stay good for a month when stored in an airtight container at room temperature. Keep it away from direct sunlight.
Other North Indian Winter Recipes We Recommend
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Masala Gur Recipe (Spiced jaggery With Nuts)
Ingredients
- 7 ounces ghee (200 g, divided)
- 1.8 ounces edible gum (gond) (50 g, coarsely crushed)
- 1.8 ounces almonds (50 g, coarsely crushed)
- 1.8 ounces cashew nuts (50 g, coarsely crushed)
- 1.8 ounces pistachios (50 g, coarsely crushed)
- 1.8 ounces dry coconut (50 g, thinly sliced)
- 1.8 ounces melon seeds (50 g)
- 1.8 ounces white poppy seeds (50 g)
- 1.8 ounces foxnuts (makhana) (50 g)
- 2 pounds organic jaggery (gur) (1 kg, 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 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 you 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 masala gur set for 2-3 hours. Break it into rough pieces and store it in a clean, air-tight 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.