Ginger Adrak Paak (for Winter Colds N Backaches)

Click as you complete steps

INGREDIENTS

250g ginger cleaned and put through a mincer I try to mince twice becz I like a smoother texture.

1cup ghee (Clarified butter) 375g ghor (molasses) 125g Desicated coconut 60 g Charoli (3tlb) 60g khus-khus (poppy seeds) (3tlb) 125g blanched silvered almonds (6tlb) I grounded mine Additional spices I add A few strands saffron 1/4 teaspoon Elachi (cardomom) powder Honey Golden syrup pista (pistachio nuts) grounded not to fine tal (sesame seeds) sesame seeds I used the red indian delight recipe with a few variations of my own and elders tips.

METHOD

Firstly use nonstick pot.

Heat ghee (Clarified butter) on low allow the gor to melt add ginger braise on a low heat adding coconut and ground almonds.add saffron strands Elachi (cardomom) I add extra honey and golden syrup . You have to adjust the taste because ginger is naturally strong so honey gor and golden syrup nuetralizers taste.(I added approx a small bottle honey and hulette golden syrup ¼ bottle . Cook on a low heat till it starts to get (like how we make Sojee (semolina flour)) dry add khus-khus (poppy seeds) grounded pista (pistachio nuts) charoli . Plz hve lots of patience its a long procedure stiring occasionally to prevent scorching..its worth the wait. Lastly I added tal (sesame seeds) so it looks pretty. Finish product will be dry ghee (Clarified butter) will rise up and golden brown ...allow to cool. I keep some in fridge for daily use and freeze the rest.

BACK TO RECIPE

---

Converters

Easy quantity conversions

Cups to Grams

BACK TO RECIPE