Everyone in India, Pakistan and Bangladesh would have eaten gur/gol and wheat roti with great delight in their childhood and for some it is a yummy treat. This recipe is of mithi shitabi gur eaten with mithi shitibi roti but it's great for anyone who loves jaggery (gol goor / gud) and wheat roti.
For this recipe I used very good quality of peshawari pure and dark jaggery which is available only in winter and is without soda. You can use any gur but gur without soda is recommended.
I usually make a small jar of this gur/ jaggery in winters that can be eaten with fresh hot roti by kids. I used only almond and pistachio but you can also add more dry fruits. Gur is an excellent blood purifier and helps digestion too. You might like gur chikki recipe too. I have also discussed health benefits of gur.
How to make pistachio almond jaggery or badam pista gur for gur roti recipe
Author: Mariam Sodawater
Recipe time: 20 minutes|Prep time: 13 min| Cooking time:7 min|Recipe type: dessert, side|Cuisine: Indian,Pakistani, Bangladeshi, Dawoodi bohra,non veg| Serving: 3 cups
- 400 gm, 3 cups grated jaggery (gur), powdered
- 2 tbs gond katira (tragacanth gum),optional
- 2 tbs pistachio
- 2 tbs almond
- ½ tsp, 10 whole green cardamom
- ½ cup oil or clarified butter (ghee)
- Spread grated jaggery in a wide plate or tray.
- Roughly grind gond katira (tragacanth gum), almond and pistachio in a mortar and pestle. Grind all separately.
- Grind green cardamom too in mortar and pestle and remove its skin. We need the powdered seeds only.
- First, heat oil or ghee in a pan on medium heat. When oil is hot, add gond katira and turn off flame. The gond will puff up and get doubled and turn transparent. Take out immediately from oil and place on a plate. The oil should not be very hot as gond get burn quickly.
- Let the gond cool down for few minutes.
- While the gond cool down.In same oil fry powdered cardamom. Then add grinded pistachios and almonds. Fry for 20 second on medium heat. But don't burn them. Remove from heat and let cool completely as hot oil can melt the jaggery.
- When oil mixture is cool spread on jaggery. Add the solid nuts first, mix and then add as much oil as desired. (don't add all oil)
- Put cooled and puffed gond in mortar and pestle again and grind but very lightly. Just to separate the pieces. Add it to jaggery too. Mix well.
- Aroma infused and crunchy jaggery/ gur is ready to be eaten with roti.
Step by Step pistachio almond gur for gur roti.
How to do preparations for pistachio almond gur
Spread powdered gur in a plate.You can chop gur/ jaggery with a knife or crush it in mortar and pestle.
Grind gond in mortar and pestle roughly. Take it out in a bowl.Similarly, roughly grind pistachio and almonds in mortar and pestle.Crush green cardamom in the mortar and pestle and remove its skin. Crush the black seed and place on a plate.
How to cook
In a pan heat oil on medium flame to heat but oil should not be highly heated. To check put tiniest chunk of gond. If it puffs up immediately without burning oil is heated well. Reduce the heat to medium low and add gond.
The transparent crystals of gond puffs up immediately, keep stirring. When all the gond has turned transparent. Remove in a plate and let it cool.
In the same oil add cardamom powder and let the aroma infuse in the oil on a medium flame.
Add almond and pistachio,and fry for 20 seconds. Cool comepletely then spread the mixture over jaggery plate. But add the solid nuts first and add only as much oil as desired in jaggery.
Crush the puffed gond lightly in the mortar and pestle. We just want to separate the large lumpy chunks. Add this to the jaggery plate too.
Aroma infused, crispy gur is ready to eaten with wheat roti.
- This is my indian mortar and pestle, if you don't have it, you can grind in mixer too. Just grind in small batches on lowest setting, pulsing twice only.
- Store the gur in an air tight jar.
- The gur stays good on the counter for more than a month.
- So you can keep as much as you can consume in a week on counter and remaining in the fridge.
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