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.
Here are some more Indian sweet recipes that you may like – Lauki Ka Halwa, Shrikhand, Peda, Mango Burfi, Gulab Jamun, and Homemade Balushahi.
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
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, or hazelnuts, or dried fruits like raisins, cranberries, etc to this recipe.
Seeds – I have used melon seeds and 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 edible gum into small pieces using a mortar and pestle.
Roughly crush 50 g almonds, 50 g cashew nuts, 50 g pistachios using a mortar and pestle.
Cut 50 g dry coconut into thin slices.
Gather the remaining ingredients.
Make The Mewa Gud
Heat 150 g ghee in a pan over medium-high heat.
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.
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 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.
Add 20 g ghee to another large pan and heat on medium heat.
Once the ghee is hot, add 50 g foxnuts (makhana) 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 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.
Once the jaggery is completely melted, add 2 teaspoon dry ginger powder and 2 teaspoon carom seeds (ajwain) 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 for up to a month.
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Recipe Card
Masala Gur Recipe
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 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)
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.
Did you make this recipe? Let me know!