Masala gur recipe | Masala Jaggery Recipe
Masala gur, also known as masala jaggery, is a delightful concoction that combines the rich, earthy sweetness of jaggery with a burst of aromatic spices & rich nuts.
Ingredients
- 250 gram jaggery/gur (roughly crushed)
- 1 tsp desi ghee
- 1 tbsp Fennel seeds
- 1/2 tsp Cardamom powder
- 1 tsp Black pepper powder
- 1/2 tsp Carom seeds
- 1 tsp Dry ginger powder
- 1 tbsp Desiccated Coconut
- 8-10 Raisins (chopped)
- 8-10 Almonds (chopped)
- 8-10 Cashews (chopped)
- 1 tbsp Dry rose petals
- 1 tsp melon seeds/Magaz
- 1 tsp White sesame seeds
- 8-10 Peanuts (chopped)
- 2 tbsp mixed nuts for topping
Instructions
- First of all grease a steel plate with desi ghee. We are using a cake tin.
- Add desi ghee in non stick pan.
- When ghee melts, add jaggery after grating or crushing it roughly.
- Let jaggery melt on low heat. Here we need not to cook it, but just let it melt.
- The moment jaggery melts, immediately add all spices. We have added fennel seeds, cardamom powder, black pepper powder,
- carom seeds, dry ginger powder and white sesame seeds.
- Also add desiccated Coconut, raisins, almonds, cashew nuts, rose petals, melon seeds & peanuts.
- Just give a mix.
- Pour the mixture into greased tin.
- Top it with more of the chopped nuts and gently press so that they get stick to jaggery.
- Let cool for 15 minutes initially.
- Thereafter mark the cuts in desired sizes.
- Let cool completely.
- Now take out the pieces out of pan. Enjoy a bite of it after lunch and dinner.
Notes
- You take the quantity of jaggery as much as you want. Only the quantity of other ingredients will have to be managed accordingly.
- The spices and nuts used in the recipe are solely based on your choice. Use what you have and skip what you don't.
- Prepare the tin/plate by greasing it in advance and also chop the nuts earlier, because you can't leave the jaggery once melted otherwise it will turn hard.