Gur Rewdi, a delightful Indian sweet, is cherished across the subcontinent, especially during festive seasons like Lohri and Makar Sankranti. Made with simple ingredients like jaggery (gur), sesame seeds, and ghee, this brittle treats not only satisfies sweet cravings but also imparts health benefits due to the inclusion of sesame seeds, known for their rich nutrient profile. Here’s a step-by-step guide to making this traditional sweet at home.
Ingredients
- 1 cup sesame seeds
- 1 cup jaggery (gur), grated or finely chopped
- 2 tablespoons ghee (clarified butter)
- 1⁄4 cup water
- A pinch of cardamom powder
- A pinch of baking soda (optional for extra crispiness)
Instructions
Preparation
Roast the Sesame Seeds:
- In a heavy-bottomed pan, roast the sesame seeds over medium heat until they turn light golden. Stir continuously to ensure even toasting. This takes about 5-7 minutes.
🔖 Note: Keep an eye on the seeds as they can burn easily if left unattended.
Prepare the Baking Sheet:
- Grease a baking sheet or a flat surface with ghee to prevent the rewdies from sticking later.
Cooking the Jaggery Syrup
Melt the Jaggery:
- In a saucepan, combine jaggery and water. On medium heat, melt the jaggery until it forms a smooth syrup.
🔖 Note: Stir continuously to avoid burning the jaggery which can turn it bitter.
Check the Consistency:
- Let the syrup come to a boil, then reduce to medium flame. Once the syrup reaches a two-string consistency (when you lift the syrup between your thumb and index finger, it forms two strings), it’s ready. This test is crucial for the perfect texture.
Add Flavor:
- Stir in the cardamom powder and baking soda if you’re using it. The syrup will foam a bit due to the baking soda.
Mixing and Setting
Combine Ingredients:
- Quickly mix in the roasted sesame seeds into the hot jaggery syrup. The seeds should be evenly coated.
Shape the Rewdies:
- Spread the mixture onto the greased sheet. While still hot, use a greased rolling pin or the back of a spoon to flatten it. While it’s still warm, cut into desired shapes like diamonds or squares.
Cooling:
- Allow the rewdies to cool and harden at room temperature. Once set, break them into individual pieces.
The preparation of Gur Rewdi is not just about crafting a sweet but also a ritualistic experience that brings families together, especially during Indian festivals. It's a celebration of traditional ingredients and methods, where the joy lies not just in the eating but also in the making.
Tips for Perfect Gur Rewdi
- Ensure your jaggery is of good quality to avoid bitterness.
- If the rewdies become too hard, slightly heat them to soften, then re-shape them.
- Adding baking soda gives extra crispiness but remember, it will puff up, so keep some room on your sheet.
What can I use if I don't have baking soda?
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You can skip baking soda or use a pinch of baking powder as an alternative, although the texture might be slightly different.
Can I store Gur Rewdi for a long time?
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Yes, if stored in an airtight container, Gur Rewdi can last for several weeks. Keep them in a cool, dry place away from moisture.
Is there a healthier version of Gur Rewdi?
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You can reduce the amount of ghee or substitute it with a lighter oil, and use organic or less refined jaggery for a healthier twist.
Can I add nuts or dried fruits to Gur Rewdi?
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Yes, you can add chopped nuts like almonds or pistachios, or dried fruits like dates or raisins just before spreading the mixture for added flavor and texture.
In wrapping up, the making of Gur Rewdi encapsulates the essence of Indian culinary traditions, blending taste with health. It’s not just about the end result but the process – from roasting the sesame seeds to the precise caramelization of jaggery, it’s a journey into the heart of Indian sweets. The subtle flavors, the crunch, and the health benefits make Gur Rewdi a beloved treat that stands the test of time, offering a sweet escape in every bite.
