Tender ginger – 1 cup skin peeled and cane be grinded to a paste without water or can be just grated.
Palm jaggery – 1/2 cup
Boil water in a pan and add in palm jaggery and mix well.
Boil it well till the syrup becomes thick.
Then add in the ginger paste or grated ginger or dry ginger powder(sukku powder) and mix it well without lumps.
When it started foaming at the top add little ghee and switch of the flame.
Grease a plate with ghee and transfer the contents to that plate. Allow it to cool and then cut it into desired shape and store it in a container.
2 thoughts on “Ginger Candy/Injimarappa”
While reading your recipe, I had a thought: I should tell you a miracle that raw ginger has been playing in my family’s and my life for the last 20 or so years. It is a somewhat long story. Do you have the time for such a long story?
Do share your long story, we are ready to learn from you..