Ginger Paak

CREDITS

Recipe from the Red Indian Delights
Made and pic by : Naeema Mia
Instagram : @thedazzlingdishes

INGREDIENTS

250g ginger 375g ghor (molasses) (1 ⅛ cup) 60g coarsely ground almonds (½ cup) 125g Desicated coconut (⅔ cup) 125g blanched silvered almonds (6 tablespoon) 60 g Charoli (3tlb)60g khus-khus (poppy seeds)
(3tlb)250ml ghee (Clarified butter) (1 cup)

METHOD

Scrape wash and grind ginger through mincer. If a course texture is required then grate instead of mincing.Heat ghee (Clarified butter) and ghor (molasses), when ghor (molasses) is melted add ginger, braise slowly till it is evenly brown and dry.Add coconut, ground almonds and khus-khus (poppy seeds)
and cook slowly for 15 minutes on low heat.Cool and mould in golf sized balls roll in Charoli and sliverd almonds

INFO & TIPS

Note: I added additional, ½ cup nuts mixed (macadamia, wholenut, cashew, and pistachios sliverd)
I didn't make balls just added the nuts and mixed well.
Good for colds and flu

POSTED ON

25 Mar 2020

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