Gud or jaggery is unprocessed form of sugar and has been used traditionally in India for making sweets for festivals and rituals. Most of our generation would still remember the nice taste of these sweets, however the same is hard to say for next few generations. You can still find it in the super markets, so while its still easily available, let’s transfer the recipes to our younger generation. I made Gud Pag in preparation for the Sankranti festival which is round the corner as it has been traditionally used in my family. It tastes best during winters and this is just the right time to make it. So get the Gud Pag Recipe here and give your personal signature to the festivities.
All you need is (makes about 1 bowl)
Badam – 1/2 cup (chopped)
Kaju tukra – 1/2 cup
Posta dana (khas khas) – 1/2 cup
Chironjee – 1/2 cup
Dry coconut – 1/2 cup (shredded)
Makhane – 1/2 cup (chopped)
Musk melon seeds – 1/2 cup
Gud – 500 gms (crushed)
Desi ghee – 1 tbsp
Water – 1 tbsp
Gud Pag Recipe
Preparation time: 20 min.
Cooking time: 20 min.
Dry roast each of the dry fruits separately.
Mix the dry fruits together and keep aside.
Take a plate, grease it and keep aside.
Take desi ghee in a non stick kadhai, add gud and water and bring to a boil.
Turn off the heat and add all the dry fruits and mix well.
Quickly transfer the contents to the greased plate and tap with a wooden spoon to flatten the top.
Let it cool for 10-12 minutes and then cut in desired shape. Let it harden.
Serve or store in an air tight container.