യാത്രകളിൽ കയ്യിൽ വെക്കാം എത്ര കഴിച്ചാലും മതി വരില്ല വെറും 10 മിനുറ്റിൽ || GINGER CANDY

Ginger – 150g
Sugar – 1 cup / 200g
Jaggery – ½ cup / 100g
Cardamom powder – 1 tsp
Dry ginger powder – ½ tsp
Water – ¾ cup

Hi everyone, today I am here with a simple and yummy ginger candy recipe..

To prepare the candy, first clean 150 g of ginger and add it into the medium jar of a mixer grinder and grind it coarsely.

Once the ginger has been ground, into the same jar, along with the ginger , add 1 cup of sugar, half cup of jaggery and ¾ cups of water and grind it into a paste..

Once the paste has been formed, transfer it into a mixing bowl through a sieve and collect all the pulp from the sieve and again add it back to the mixer grinder and add ¼ cup of the prepared paste and grind it again to extract all the juices from the ginger.

After grinding for the second time, add the remaining paste back to the mixer grinder through the same Seve and press it to extract all the juices from the pulp and then discard the pulp.

With this, this syrup to prepare the ginger cat is ready and now transfer it into a pan and place the pan over a medium heat only and keep stirring it continuously until it starts to thicken up.
When in the pan, add a teaspoon of cardamom powder, half a teaspoon of ground ginger and two pinches of salt and keep stirring..

Keep stirring continuously, and the mixture will start to thicken up and it will reach a consistency where it will form a solid chunk when dropped into a bowl of cold water.
To see if you have got the consistency right, keep mixing on a medium to low flame and then when the bubbles starts to subside, add a drop of it to some cold water in a bowl and see if you can touch it with your hands make a small ball out of it, which will hold its shape.

When the syrup reaches this consistency, transfer it onto a greased plate or a butter paper and spread it with a spatula to form a thin and even layer.

Curt gently with a knife after it cools down a bit so that you can easily break when it’s completely done.
Once it cools down to room temperature and hardens, it’s ready to be served