Masala Gur Recipe (Spiced jaggery With Nuts)
Masala Gur is nothing but jaggery mixed with nuts and spices. It is a delicious sweet treat to eat during winters. Check out my perfect recipe to make it at home.
Servings: 20 people
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.
Video
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.
DO NOT use powdered jaggery, as it doesn't melt properly when heated.
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
