Scribbled Underline 2
Heat ghee in a pan over medium-high heat.
Once the ghee is nicely hot, add crushed edible gum (gond) to the pan and fry until it puffs up.
Add almonds, cashew nuts, pistachios, dry coconut, melon seeds, and poppy seeds.
Fry on low heat until they turn slightly brown in colour.
Add ghee to another large pan and heat on medium heat. Once the ghee is hot, add fox nuts and roast until they are crispy.
Add the roasted edible gum and fox nuts to a food processor.
Pulse a few times until they are coarsely crushed. Set aside.
Heat the remaining ghee in the same large pan in which we roasted the fox nuts.
Once the ghee is hot, add crushed jaggery and cook on medium heat.
Jaggery melts completely.
Once the jaggery is completely melted, add dry ginger powder and 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.
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.
Masala Gur is ready to relish after your meals!
RED COCONUT CHUTNEY