Masala gur or jaggery is an age-old recipe, traditionally eaten in winters to stay warm. It is beneficial for cough, cold, and digestive health. You can enjoy it as is or heat it in the microwave or oven for 30 seconds. A tablespoon of masala gur with a warm glass of milk is perfect for winter. This recipe is a must-try and worth saving for later use.
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Heat ghee in a pan and add dry ginger powder, ajwain, and fennel seeds. Keep the flame low.
Add coconut strips and chopped almonds. Roast for a minute.
Add black pepper powder and sesame seeds. Roast for another minute.
Add roasted peanuts and roast for a minute.
Add crushed jaggery and keep the flame low to medium. Cook until the jaggery melts and mixes well.
Remove from flame and grease a plate with ghee. Spread the mixture evenly on the plate.
Level and pat the mixture evenly. Cut into slice lines while still hot. Let it cool for half an hour before serving.
Ensure the flame is kept low to prevent burning the jaggery.
Use fresh and good-quality jaggery for the best taste.
Grease the plate properly to avoid sticking.
Cut the slices while the mixture is still warm for easier handling.
Can I use any type of jaggery?
Yes, you can use white or brown jaggery based on your preference.
How should I store masala gur?
Store it in an airtight container at room temperature for up to a week.
Can I skip any ingredient?
You can skip or substitute ingredients like dry fruits based on your preference, but the flavor may vary.
Can I make this recipe vegan?
You can substitute cow ghee with plant-based alternatives like coconut oil to make it vegan.
Is masala gur suitable for kids?
Yes, it is suitable for kids, but ensure they are not allergic to any ingredients like peanuts or almonds.
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