Inji (ginger) is a healthy ingredient which is very good for digestion. People who have digestion problem or stomach problems can eat this after food. If you dont want sugar you can add jaggery to this.
Servings 15 -16 pieces
Ingredients
Ginger 100gm
Sugar 1 1/4 cup
Ghee 2 tbsp
Water little
Procedure
Wash the ginger several times till all the mud goes away.
Peel off the skin and cut into pieces.
Put it in the mixie jar and grind it to a fine paste by adding little water.
Transfer it to a vessel no need to filter it. Just measure it using measuring cup.
For one cup of ginger paste you can take 1 1/4 cup of sugar, but it will be little spicier if you don’t like spiciness you can add 1 1/2cup of sugar.
Place a heavy bottom kadai and add sugar to it.
Add half cup of water.
Let it boil till it comes to one string consistency.
Once it comes to one string consistency add the grounded ginger paste.
Stir it continuously.
In the meanwhile grease a plate with ghee.
Stir it continuously till it doesn’t stick to the pan.
Once it comes to the halwa consistency transfer it to the plate.
Spread it uniformly using a spatula.
Let it cool for 10 minutes. In the medium heat cut it into pieces using a knife.
Once it is cool take the pieces and store it in the air tight container.
