250g ginger70g ghor (molasses) or Morrison’s palm sugar ½-¾ cup honey (adjust sweetness to your taste)7 teaspoon ginger powder 100g chopped almonds (can add more if desired)60g chopped pistachio (can add more if desired)125g dessicated coconut3-5 teaspoon chia seeds or poppy seeds1 teaspoon Elachi (cardomom) powder250g ghee (Clarified butter)
1.) Peel, wash and chop the ginger (grate if a coarser texture is desired).2.) Heat ghee (Clarified butter) in a non-stick pot, add ghor (molasses), when ghor (molasses) is melted into the ghee (Clarified butter), add the ginger and braise on low heat for approx 20-30 minutes until it is golden brown in colour and slightly dry.3.) Add in the coconut, almonds, pistachio, chia seeds or poppy seeds, ginger powder, Elachi (cardomom) powder and honey. Continue to cook on low heat for a further 15 minutes.4.) Remove from stove and leave to cool, mould into small balls and leave plain or make a mixture with coconut, almonds, pista (pistachio nuts), edible glitter - roll the ginger paak balls in this and place in small paper cases.5.) I like eating this warm so I mould some in balls and leave the rest in a Tupperware in the fridge, I heat a spoonful in the microwave in the morning and eat it hot.
INFO & TIPS
Ginger paak is usually made just before winter to prevent colds.
One ball or a warm spoonful at breakfast before the onset of winter, is believed to increase your immunity to fight colds.
A step by step tutorial for this is saved on my instagram highlights.