Recipes of Gur

Jaggery tea or Gurki chai is a traditional Indian tea with jaggery and spices. One need to use useGur/Jaggery as sweetener in chai instead of sugar. This tea has a deep earthy flavor from jaggery and tastes delicious. During winters a cup of Gur Tea will be a great pick me up evening drink!

Do try this easy GurkiChai recipe and have a change to the usual tea we have…

Ingredients:

• 1/2cup water
• 1/2cup milk
• 1tsp tea powder
• 8nos pepper corns
• 1/2no cardamom
• 5tsp jaggery powder

Instructions:

1. Crush cardamom along with pepper to a coarse mixture,set aside.Boil water.
2. Add tea powder to it, then add crushed mixture.Let it boil.
3. Boil for about 2 mins then add milk to it.
4. Boil for a minute, let it come to a rolling boil.Swirl the pan and simmer for a minute.
5. Add jaggery powder and switch off.Strain and serve hot!
6. Froth it and Serve hot!

In Gur Makhane recipe, little morsels of makhana are toasted to perfection and later dipped in sweet jaggery. Jaggery Caramelized Lotus Seeds

You will enjoy this snack rich with protein.

Ingredients:

• Lotus seeds–Use dried lotus seeds for this recipe. 
• Jaggery– for sweetness. I have used jaggery as it is more natural and contains less processed sweetener.
• Desiccated Coconut– toast it along with lotus seeds. Toasting the coconut brings out its nutty flavors and adds a somewhat crunchy texture. 
• Coconut Oil– imparts a lovely nutty flavor.

Instructions:

1. Toast lotus seeds in coconut oil until crunchy and brittle. For a crunchy and crispy makhana, do not rush through this step.
2. Add coconut and cook for another 1-2 minutes. To check if the seeds are thoroughly cooked, press in between fingers, and it should feel hard and brittle. Take it off the flame.
3. Meanwhile, combine jaggery with 3 tablespoons of water and boil until thick. Pour jaggery over makhane and mix to combine.
4. Keep stirring continuously, and jaggery will stick onto the makhana/fox nuts. Gur Makhane or Jaggery Caramelized Lotus Seeds

Allow gurmakhane or jaggery Makhana to cool and store in an airtight container.

Ingredients:

• 1 cup- besan
• 1/4 cup- oil
• 1/2 cup- jaggery powder
• pinch of salt
• cardamom powder
• 1 tbsp- water or milk for a dairy khatai

Instructions:

1. Whisk oil and jaggery until mixed.
2. Add salt and mix.
3. Now add 1 tbsp water and whisk again. It will turn slightly creamy.
4. Sift besan flour and add in batches.
5. Preheat oven, Airfryer, OTG, Convection to 160 degrees for 10 minutes.
6. You can preheat the airfryer for 5minutes only.
7. Make into lime sized balls or as flat cookies.
8. DO not keep these thick, else, they might remain soggy from inside.Bake for 15-18 mins at 160 degrees. Some machines may take less or more time.
9. If baking in oven or OTG/convection, bake at the same temperature for 12 minutes first (plesase do not keep these thick).
10. Check after 12 mins, and bake for 2-4 minutes longer as required.

Gur Chawalki Kheer (Indian rice pudding) is made by combining (Gur) Jaggery with rice and milk.

You can add other ingredients can be added depending upon your creativity and taste.

Ingredients:

• 1 cup rice soaked in water 30 mins
• 4 cup milk
• 1½ cup Gur/Jaggery
• 3 cup water
• 1 tsp cardamom powder
• 8-10 cashew nuts
• 1 tbsp raisins
• 2 tbsp Desi ghee

Instructions:

1. Heat 3 cup water in a pan. Add jaggery to the pan to ensure that jaggery pieces melt on medium flame.
2. Jaggery pieces would take about 4-5 minutes to melt. As soon as they melted, turn off the flame.
3. Strain the jaggery syrup using a strainer to get rid of impurities.
4. Mix jaggery syrup and soaked and drained rice in a pressure cooker and cook it on low-medium flame for 20-25 minutes.
5. Bring the pressure cooker off the flame and let the pressure release by natural release method. Meanwhile boil the milk in a pan.
6. When the pressure is released naturally, gently mash the cooked rice with the back of the ladle. Do not mash them completely.
7. Heat 2 tbsp clarified butter in a pan.Fry cashew nuts and raisins until the raisins are slightly puffed.
8. When raisins are slightly puffed (approx 1 min). Add cooked rice to the pan and fry them.
9. After 2 minutes, add cardamom powder and mix it well. Now turn off the flame.
10. After couple of minutes, add milk to rice. It is very important to ensure that the temperature of milk and rice are fairly similar otherwise milk may curdle.

Healthy and tasty Gond Laddoos are prepared from dry fruits, coconut, jaggery and gond. It is a very popular north Indian dessert especially during winter months as it provides necessary warmth. It is rich in calories and nutrients and ideal to for kids and elderly.

Ingredients:

• tbspDesi Ghee
• ½ Cup(100 gm)  Gond / Edible gum
• 2tbsp Cashew (chopped)
• 2tbsp Almonds (chopped)
• 2tbsp Raisins / kishmish
• 1½cup (100 gm) dry coconut powder
• 2tbsp Poppy seeds
• ¾cup (100 gm) Dry dates
• ¼tsp Cardamom powder
• 1cup (200 gm) Jaggery / gur
• 2tbsp Water

Instructions:

1. Heat ¼ cup ghee and roast ½ cup gond in batches.
2. Crush the gond using your hand or with a help of rolling pin.
3. Roast dry fruits, 1½ cup dry coconut and 2 tbsp poppy seeds.
4. Roast khajur powder with 2 tbsp ghee on low flame.
5. Transfer the roasted khajur powder into the same bowl.
6. Add ¼ tsp cardamom powder powder.
7. Mix well and makeg sure that all the dry fruits are well mixed. keepthem aside.
8. Pour 1 string jaggery syrup over dry fruit mixture and mix well.
9. Now start making ladoowith greased hand when the mixture is still warm.
10. Enjoy Gond laddoomade from jaggery.

Til ke laddoo is a healthy, delicious, and nutty Laddoo prepared with white sesame seeds, jaggery, peanuts, and desiccated coconut.

Ingredients:

• ⅓cup white sesame seeds or 50 grams
• ¼ cup peanuts
• ¼ cup desiccated coconut
• ½ cup powdered jaggery or grated jaggery or 100 gms
• 3 tablespoon water
• ¼ teaspoon cardamom powder 
• oil – for greasing the palms

Instructions:

Roasting:

1. Heat a kadai or pan and add the white sesame seeds in it. The pan should not be too hot, but on a low heat.
2. On a low flame roast the sesame seeds. Stir at intervals.
3. The sesame seeds pop and change color. On a low heat, this takes about 2 to 3 minutes. Do not brown them.
4. Remove and set aside in a plate.
5. Then add the peanuts. Dry roast the peanuts on a low heat stirring often until they become crunchy and get a few black spots or blisters on them.
6. Remove the peanuts in a mortar-pestle or on a plate. Allow them to cool.
7. In the same pan, add the desiccated coconut.
8. Stir continuously and roast the coconut until it become light golden or golden. Switch off the heat. Remove from the pan and set aside.
9. When the peanuts have cooled, crush them coarsely. You can also crush them in a dry grinder.
10. Add the coarsely crushed peanuts to the roasted coconut and sesame seeds.
11. Next add the cardamom powder.
12. Mix very well. Set aside.

Making Jaggery Syrup:

1. In the same pan or kadai, take the powdered jaggery or grated jaggery and water.
2. Keep the kadai on the stove top on a low flame.
3. Keep on stirring the jaggery so that it dissolves in the water.
4. On a low heat simmer this jaggery and water solution. It will start bubbling first.
5. You have to continue to cook till you come to a soft ball stage in the jaggery solution.
6. To check the soft ball stage, take some water in a small bowl. Drop a bit of jaggery solution in the water. The water will cool the jaggery syrup and when you remove it, the consistency will be sticky and forming a soft ball.

Making Til ke Laddoo

1. At this stage, switch off the heat and add the dry roasted mixture of sesame seeds, desiccated coconut, crushed peanuts and cardamom powder.
2. Mix the dry roasted mixture with the jaggery solution thoroughly.
3. Keep the pan on your work surface or kitchen countertop.
4. When the mixture is still hot, begin to shape tilLaddoo from it. If too hot, then wait for a minute and then form the Laddoo. Spread some oil or water in your palms to shape the ladoo. If you are not able to shape Laddoo when the mixture is too hot, wait for some seconds and then shape the Laddoo
5. You can also use a ½ to 1 tablespoon measruing spoon for scooping the mixture and making the tilkeLaddoo Then just shape the Laddoo once you scoop them out.

Ingredients

• 2 cups fresh grated coconut
• 1 cup  jaggery powder or grated jaggery
• ½ teaspoon cardamom powder
• Ghee for greasing palms, you can also use coconut oil

Instructions:

1. First heat a heavy kadai. Reduce the flame to a low and add 2 cups fresh grated coconut.
2. Stirring often roast the coconut for 4 to 5 minutes. Do not brown the coconut. The roasting is just to get rid of some moisture from the coconut.
3. Then add 1 cup jaggery powder or grated jaggery.
4. Mix it very well with the coconut.
5. Stirring non-stop cook the coconut and jaggery mixture for about 6 to 7 minutes.
6. The jaggery will melt and mixture will slightly thicken. Do not cook too much as then the ladoos can become hard. To test take a small portion and let it cool down a bit. Then try to form a tiny ladoo with it. If the mixture easily can be shaped into a tiny ball, the ladoo mixture is ready.
7. Switch off the flame and keep the pan on the countertop.
8. Add ½ teaspoon cardamom powder.
9. Mix very well and let this mixture cool down completely.
10. Spread a bit of ghee in your palms and taking small to medium sized portions make the ladoos. You can also use coconut oil.
11. Store them in an air-tight container and refrigerate. Depending on the color of jaggery, the color of ladoos will vary from light brown to dark brown. This recipe makes about 10 ladoos.

Cake without sugar? Yes, its true as here we have used jaggery powder instead of Sugar.

Ingredients:

• 1 cup whole wheat flour
• 1 cup jaggery
• 3/4 cup milk
• 1/4 cup oil
• 1 tbsp curd
• 1/4 cup sooji
• 1 tsp baking powder
• 1/2 tsp baking soda
• A pinch of elichi/cardomom powder
• A pinch of fennel powder
• Nuts of your choice

Instructions:

1. In a bowl add jaggery powder and milk. Mix until most jaggery is dissolved.
2. Add the olive oil and curd. Mix well.
3. Now add the flour, baking powder and baking soda.
4. Lastly add elichi and if using fennel powder and nuts.
5. Mix in a smooth batter. This is a thick consistency batter.

Mohanthal is a traditional sweet dish that consists of besan, ghee, and sugar. It is popular in Gujarat and Rajasthan.

Ingredients:

• Gram Flour – 250 gm
• Ghee – 2 tbsp
• Milk – 50-60 ml
• Ghee – 100 ml
• Milk Cream – 80-90 gm
• Jaggery – 70 gm
• Rose Water – 1 tbsp
• Almonds – 5-6 pcs
• Cashew – 5-6 pcs
• Ghee – As Required (To grease the mould)
• Pistachio – 8-10 pcs

Instructions:

1. Add chickpea flour, ghee, and milk in a bowl. Mix it properly.
2. Take another bowl and place a sieve on it. Fill the sieve with the flour and stir it with a spoon until the lumps are removed. The content in the bowl should be fine.
3. Add ghee in a heated pan. Pour the chickpea flour into it and keep on stirring the mixture for 30 minutes on low flame. Don’t increase the flame or the flour will burn.
4. Then add milk cream and mix again. After that, add jaggery and cook until it melts.
5. Add rose water and stir again. Lastly, add almonds and cashews. Stir again.
6. Grease a container with ghee. Fill it with the mixture and level it with the spoon. Sprinkle some pistachios over it and refrigerate for one hour.
7. Mohanthal is ready. Cut it into pieces and serve.

AatekaHalwa is a sweet dish made with wheat flour and jaggery. This halwa is soft, smooth, and somewhat moist in texture.

Ingredients

• Wheat Flour – 250 gm
• Water – 2 glass
• Jaggery – 250 gm
• Ghee – 230 gm
• Cashew – 10-12 pcs
• Pistachio – 12-12 pcs
• Cardamom Powder – 1 tbsp

Instructions:

1. Take a deep vessel, add water and jaggery.Allow it to heat till jaggery dissolves Yourjaggery syrup is ready. Keep it aside.
2. Now take a pan and heat it. Add ghee, cashew, pistachio, and cardamom powder. Saute all dry fruits till cashews are light brown in color.
3. Add wheat flour and mix well. Keep the flame low to avoid burning at the bottom. Cook for 5 minutes. After that add the jaggery syrup and mix well. Now cook till the water burns.
4. When the ghee starts separating, wheat halwa is ready to serve hot.