As per Ayurveda, Jaggery (Gur) is a complex sugar that gradually releases energy so the chances of it getting converted into fat are really low. Not only that, it works as a cleansing agent and contains many minerals. In India a lot of people eat it just by itself in the winters. If you find it too sweet, try adding some nuts to it, just like this recipe and make Nutty Jaggery/Gur.
|Preparation Time:||30 minutes|
|Jaggery (Gur)||250 gm|
|Raw peanuts (kachchi moongphali)||150 gm|
|Til (white sesame seeds)||150 gm|
|Dry Coconut (Gola)||150 gm|
|Dry Ginger Powder (Saunth)||2 tbsp|
|Crushed saunf (fennel) seeds||2 tbsp|
- Dry roast peanuts lightly. You can add any combination of nuts in this but dry roast them all. If using almonds or cashews, chop them roughly.
- Dry roast the sesame seeds also, till they are slightly puffed up.
- Grate the coconut coarsely. Remove the brown skin of the coconut before grating it.
- Crush the jaggery pieces roughly so that it’s easy to melt them.
- Heat a wok and add ghee and jaggery to it.
- Keep stirring till it’s melted and becomes smooth. This should not take more than 5 minutes. Don’t overcook jaggery, it burns very fast and becomes hard while setting.
- Turn off the heat.
- Add the coconut, the nuts, sesame seeds, fennel seeds and ginger powder and mix well.
- Set it on a greased tray.
- After a few minutes, when it starts to set, make markings with a knife so that it’s easy to break it evenly when it’s cold.
- Once set, break it at the markings and enjoy it whenever you want something sweet. Nutty Jaggery/Gur is ready.
- You can use any nuts you like in this recipe and in any quantity.
- This is different than Chikki (Nutty Brittles). Chikki becomes hard, while this is not very hard.