Masala Gur, also known as Mewa Gud, Masala Gud, Spiced Jaggery Bites, is jaggery mixed with spices (cardamom and black pepper) and dried fruits.
A typical North Indian sweet, mainly consumed in winter.
A kind of spiced brittle with choice of dried fruits, also crucial is the presence of: ghee, seeds, and obviously jaggery.
Among the seeds, fennel seeds (saunf), white sesame seeds (til), melon seeds.
Additionally, you can add: fox nuts (makhana), coconut flakes, and dry ginger powder (sonth), edible gum (gond), rose petals.
There is also a packaged version of masala gur – intended as spiced jaggery – also used as a sweetener.
The recipe, made during a TikTok live, is dedicated to the song “Viva la vida” by Francesco Gabbani for the Festival Menu 2025: dried fruits, in general, are a source of vitamin E, quickly consumed by the body during moments of stress and anxiety, promoting good mood.
- Difficulty: Medium
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Indian
- Seasonality: Fall, Winter, All seasons
Ingredients
- 5 oz ghee (or clarified butter)
- 2 oz dried fruits
- 0.7 oz dried coconut chips
- 0.7 oz poppy seeds
- 9 oz jaggery
- as needed spices (cardamom and black pepper)
- 2 tsp ginger powder
- as needed sesame seeds
- as needed fennel seeds
Steps
In a 10-inch skillet, melt 3.5 oz of ghee. Toast the dried fruits, coconut, and poppy seeds.
Cook on low heat for 10 minutes until the ghee is absorbed.
In another pan, melt 1 oz of ghee, add the jaggery and spices.
Let it melt, then add the ginger, sesame seeds, and fennel seeds.
Combine the mixture with the dried fruits.
Stir and quickly spread out on a tray.
Wait a few minutes, then make marks for subsequent cutting.
After about 2 hours, break into irregular pieces with your hands.
FAQ (Questions and Answers)
What is jaggery?
It’s unrefined sugar consumed in Asia, Africa, Latin America, and the Caribbean (in the latter areas, similar products are called panela).
Jaggery is also known as flower sugar or palm sugar, it’s a natural sweetener, a concentrate of juices extracted every two/three years from the flowers of the sugar palm, the arenga saccharifera or pinnata (from the arecaceae family), a variety of palm native to Asia, with dark fibers.
The non-invasive and plant-friendly production process offers a raw and completely natural product that retains almost intact its properties.
It comes in solid cylindrical moist blocks in various shades of brown.
Not only suitable for sweet recipes, for example in Indonesia it’s used in the composition of gado gado, a vegetable dish with eggs, peanut sauce, and rice.
