Gur Ghee
Veg
A simple but deeply traditional Punjabi ending to a meal — a small bowl of jaggery (gur) eaten alongside a spoon of pure desi ghee, or the two worked together with the back of a spoon into a coarse paste. The combination eaten with the last roti of a meal is a centuries-old Punjabi rural tradition; the jaggery provides iron and natural sweetness, the ghee provides fat and fat-soluble vitamins, and together they are considered deeply nourishing. In the days before commercial sweets were available, gur ghee was the Punjabi daily dessert, still maintained in farming households across the Doaba and Majha regions.
Cuisines
Rajasthani
Haryanvi
Himachali
Dogri
Punjabi
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 15 min
Total: 25 min
2-3 servings
Ingredients
| 1 cup | jaggery (gur) |
| 1/2 cup | ghee |
| 1/4 cup | water |
| 1/4 teaspoon | cardamom powder |
| 1 tablespoon | chopped nuts (almonds, cashews) |
| 1 tablespoon | raisins |
Instructions
- 1 In a pan, add the jaggery and water, and heat on low flame until the jaggery dissolves completely. Stir occasionally.
- 2 Once the jaggery is melted, strain it to remove any impurities and set aside.
- 3 In another pan, heat the ghee on medium flame.
- 4 Add the chopped nuts and raisins to the ghee and sauté until they are golden brown. Remove them from the ghee and set aside.
- 5 Reduce the flame to low and carefully add the strained jaggery syrup to the ghee. Stir continuously.
- 6 Cook the mixture on low flame until it thickens slightly and starts to leave the sides of the pan.
- 7 Add the cardamom powder and mix well.
- 8 Turn off the heat and let the mixture cool slightly.
- 9 Garnish with the sautéed nuts and raisins before serving.
Tips
Ensure the flame is low when adding jaggery syrup to ghee to prevent splattering.