Mummy ji’s Magical Masala Gud

Words by Kaashvi Seth

A second generation masala gud recipe from Chef Reetu Uday Kugaji

Chef Reetu Uday Kugaji shared a cherished recipe passed down from her Punjabi mom, Mrs. Manjit Arora, whose journey took her from Singapore to Chandigarh, all while keeping her roots close to her heart.

From "Nuske" (tips and tricks) to the nuances of flame control – when to keep it low, when to crank it up she delved into the finer details of culinary artistry. Stirring techniques, the importance of using specific utensils and metals. Amidst nostalgic anecdotes of savoring the dish, she emphasized the age-old adage "Health is wealth" and extolled the benefits of incorporating gud (jaggery) into our diets.

During winters, she would serve Masalewala Gud with warm milk due to its warming properties, and she also made Masalewale gud da halwa. But what I cherished most was her Masalewale Gud Di Kulfi, a delightful treat enjoyed during summers. She would freeze the beautiful dessert in kulhads, covered with a muslin cloth, overnight. I couldn't contain my excitement as I eagerly awaited morning to indulge in the frozen Kulfi Kulhad. And during lunchtime, I savored every bite, as the saying goes, "Maavan Thandiyan Chaavan" – mothers are indeed the cool shade that soothes and protects us in the heat of life.

Amidst nostalgic anecdotes of savoring the dish, she emphasized the age-old adage "Health is wealth" and extolled the benefits of incorporating gud (jaggery) into our diets. 

Punjabi Masalewala Gud (Punjabi Spiced Jaggery)

Preparation Time:10 minutes

Cooking Time:15 minutes

Setting Time: 2 hours

Serves: 4

Ingredients & Method

  • Heat 1/2 tbsp of clarified butter (desi ghee) in a pan 
  • Add the below mentioned; sauté until they turn a little golden crunchy
    • Coarsely crushed 20 gms almonds + 20 gms cashew nuts + 20 gms pistachio nuts 
    • 20 gms Roasted & skinned peanuts
    • 20 gms Dry coconut (thinly sliced)
    • 20 gms Mixed melon seeds
    • 15 gms Poppy seeds
    • 1 tsp Carom seeds (Ajwain)
    • F1 tsp Fennel seeds
    • 1/2 tsp Cumin Seeds
  • Once sauteed , remove & set aside
  • Heat the pan add 15 gm of fox nuts, dry roast until light brown & crunchy.
  • Cool it completely.
  • Grind it coarsely & add to the sautéed /fried dried fruit mix
  • Heat the non-stick pan add 1 tbsp desi ghee and 500 gms of chopped Jaggery 
  • Let it melt over a low flame (DO NOT COOK) 
  • Add 1 tsp of Dry ginger powder (sonth) + 1 1/4th tsp Black Salt
  • Mix well
  • Now add the dry fruit mix, and mix well
  • Grease a small SS tray / thali with a little desi ghee
  • Pour the jaggery mix 
  • Set aside for 2 hrs
  • With a clean knife cut the jaggery into pieces / chunks

Consume in winters. If not consumed immediately transfer into a sterilized & dry glass airtight container. It stays good for at least 6 months, if stored properly away from moisture & by using dry hands/ tongs to remove the gur.

My Mummyjis Tips:

  • You may add 20 gms of edible gum (gond) (fried & coarsely crushed) sautéed/ fried in 1 and1/2 tbsp of desi ghee until it puffs up. Cool & grind coarsely add to the dry fruit mix.
  • You may add sauteed black cumin, white sesame seeds and lightly toasted & crushed coriander seeds to the above mentioned ingredients.
  • You may add 1 tbsp dried edible organic rose petals

Masalewala Gud is prepared in winter, as it provides heat to our bodies & keeps us cozy as it has heating properties (garam taseer). She would prepare Kulhadwali Punjabi Masalewale Gud di Kulfi for us in the summer.


Kulhadwali Punjabi Masalewale Gud di Kulfi 

(Kulhadwali Punjabi Spiced Jaggery Kulfi)

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Freezing Time in the Freezer: 8 hrs

Makes: 4 medium sized Kulhads

Ingredients and Quantity:

  • 1/4th cup Masala Gud (spiced jaggery) chopped/ grated
  • 2 tbsp Masala Gud (spiced jaggery) chunks
  • 2 litres Full-fat milk 
  • 1 tbsp Almond & Cashew nut, coarsely ground

For the Garnish:

  • 4 tsp Lightly toasted slivered almonds
  • 2 tsp Lightly toasted fennel seeds
  • 4 tsp Lightly toasted pumpkin seeds

For Freezing the Kulfi:

  • 4 Soaked & then sun-dried Kulhads

For the Covering of Kulhad:

  • Muslin cloth, unbleached & food safe - as required


  • Boil milk in a heavy bottomed non-stick pan
  • Keep stirring till the milk reduces to ½ of its actual quantity
  • Add the coarsely ground almond & cashew nuts
  • Switch off the flame & cool it completely
  • Add the grated/ chopped spiced jaggery
  • Mix well
  • Pour into soaked & then sun-dried Kulhads.
  • Sprinkle with the slivered almonds, lightly toasted fennel seeds & pumpkin seeds
  • Cover & tie the top of each kulhad with a small muslin cloth.
  • Place the kulfi kulhad in the freezer for 8 hrs 
  • Serve frozen.
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