ADRAKA PAAK (ginger barfi)
Aakankshaa Dubey
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Ingredients:
- Ginger- 250 g
- Jaggery powder- 250 g
- Anveshan Hallikar Cow Ghee- 125 g
- Dry ginger powder- 25 g
- Cumin- 25 g
- Black pepper- 25 g
- Naagkesar, if available- 25 g
- Cardamom- 25 g
- Cinnamon- 25 g
- Indian bay leaf- 25 g
- Long pepper- 25 g
- Coriander powder- 25 g
- Vidanga, if available- 25 g
Method:
- Add jaggery powder to a pan and cook till it thickens a little.
- Add ginger (grated), stir, and cook on low flame for 5 minutes.
- To this add ghee and mix well, and let it cook for another 7-8 minutes.
- Now add the powder of all the above ingredients. Cook further for another 10 minutes.
- Cut it into pieces in whichever shape you like after it cools down.
- You can even store it for later use in an air-tight container for about a month.
