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    Whisk Affair » Recipes » Sweets & desserts » Masala Gur

    Published: Dec 23, 2021 | Last Updated On: Dec 26, 2021 by Neha Mathur

    Masala Gur

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    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.

    Here are some more Indian sweet recipes that you may like – Orange Kheer, Lauki Ka Halwa, Shrikhand, Peda, Mango Burfi, Gulab Jamun, and Homemade Balushahi.

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

    About This Recipe

    Masala Gur (Mewa Gud, Masala Gud, Spiced Jaggery Bites) is jaggery with nuts and spices. It is a very popular Indian sweet made during winters 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 or a snack to munch on cold winter days.

    Jaggery has many health benefits. It boosts immunity and keeps away the cold and cough. 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-folds.

    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.

    Ingredients

    Masala gur ingredients 1
    Masala gur ingredients 2

    Ghee – Indian sweets taste the best when prepared in ghee.

    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 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).

    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) jaggery into very small pieces. If the pieces are large, they will take time to melt. Use a rolling pin to crush it.

    Crush 50 g of edible gum into small pieces using a mortar and pestle.

    Roughly crush 50 g almonds, 50 g cashew nuts, and 50 g pistachios using a mortar and pestle.

    Cut 50 g of dry coconut into thin slices.

    Gather the remaining ingredients.

    Make The Mewa Gud

    Heat 150 g ghee in a pan over medium-high heat.

    Ghee heating in a pan.

    Once the ghee is nicely hot, add 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 50 g crushed almonds, 50 g crushed cashew nuts, 50 g crushed pistachios, 50 g sliced dry coconut, 50 g melon seeds, and 50 g white poppy seeds, and fry on low heat until they turn slightly brown in color. Keep stirring throughout.

    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 20 g ghee to another large pan and heat on medium heat.

    Once the ghee is hot, add 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 30 g 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.

    You Might Also Like

    • Shankarpali (Sweet & Savory)
    • Balushahi
    • Kalakand Wontons
    • Roasted Makhana Namkeen (Makhana Chivda)

    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

    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
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Servings: 20 people
    Calories: 324kcal
    Author: Neha Mathur

    Ingredients 

    • 200 grams ghee (divided)
    • 50 grams edible gum (gond) (coarsely crushed)
    • 50 grams almonds (coarsely crushed)
    • 50 grams cashew nuts (coarsely crushed)
    • 50 grams pistachios (coarsely crushed)
    • 50 grams dry coconut (thinly sliced)
    • 50 grams melon seeds
    • 50 grams white poppy seeds
    • 50 grams foxnuts (makhana)
    • 2 pounds organic jaggery (gur) (1 kg, finely crushed)
    • 2 teaspoons dry ginger powder (sonth)
    • 2 teaspoons carom seeds (ajwain)
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    Instructions

    • Grease a 10-inch steel plate with tall sides with ghee and keep it aside.
    • Heat 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.
    • 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 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 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
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    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…

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