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).
Jump to:
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
Ingredients
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.
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.
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.
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.
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) of 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 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
Recipe Card
Masala Gur Recipe (Spiced jaggery With Nuts)
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)
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.
Did you make this recipe? Let me know!