Inji Marappa / Candied Ginger | How to make Inji Marappa / Candied Ginger

By Sandhya Ramakrishnan  |  19th May 2016  |  
4.5 from 2 reviews Rate It!
  • Inji Marappa / Candied Ginger, How to make Inji Marappa / Candied Ginger
Inji Marappa / Candied Gingerby Sandhya Ramakrishnan
  • Prep Time

    0

    mins
  • Cook Time

    20

    mins
  • Serves

    20

    People

30

2





About Inji Marappa / Candied Ginger

Inji marappa or ginger candy is a very famous road side candy that is very common in Tamil Nadu. Many times when traveling on long distance bus, you hear the vendors see these candies. I was never a fan of the ginger candy and as a child never wanted to even touch it with my hands. My grandmother and mother would always insist how it settles down the stomach when we are traveling and how good it is for us. None of that mattered those days and I just wanted nothing with it.

Inji Marappa / Candied Ginger, a deliciously finger licking recipe to treat your family and friends. This recipe of Inji Marappa / Candied Ginger by Sandhya Ramakrishnan will definitely help you in its preparation. The Inji Marappa / Candied Ginger can be prepared within few minutes. The time taken for cooking Inji Marappa / Candied Ginger is 20 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 20 people. The recipe details out how to make Inji Marappa / Candied Ginger step by step. The detailed explanation makes Inji Marappa / Candied Ginger so simple and easy that even beginners can try it out. The recipe for Inji Marappa / Candied Ginger can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Inji Marappa / Candied Ginger from BetterButter.

Inji Marappa / Candied Ginger

Ingredients to make Inji Marappa / Candied Ginger

  • Ginger – 150 gms (select tender ginger roots)
  • Sugar – 1 ¼ cups
  • All purpose flour – about 3 tbsp

How to make Inji Marappa / Candied Ginger

  1. Clean the ginger well and scrape the skin. Chop the ginger into 1 inch pieces.
  2. Then use about half a cup of water and grind the ginger into a smooth paste. Strain the juice from the ginger using a fine mesh strainer.
  3. Use about ¼ more cup of water and grind the ginger solids again and strain once again. Squeeze the ginger well and take out as much a juice as possible. Discard the solid part.
  4. Keep the strained juice, undisturbed for about 30 minutes.
  5. Now slowly pour the juice into another bowl. You will notice a thick layer of white sediment in the bottom. Do not use that and just use the juice.
  6. In a pan, add the sugar along with the ginger juice and heat it up. Bring it to a gentle boil. Keep cooking this mixture until the sugar syrup attains a two string consistency.
  7. This means that when you touch the syrup using your forefinger and thumb, it should form two threads between the two fingers. Make sure that it forms more than one string, as that determines the texture of the candy.
  8. Now add the flour to the sugar syrup and mix it well so that there are no lumps. Now cook for one minute, stirring well and then turn off the flame.
  9. Grease a plate well with ghee and pour the mixture into the greases plate. Leave it aside for few minutes and when it has partially set, use a sharp knife to cut the candy. If you don’t do it when it is still warm, it might become too hard.
  10. Let it cool down completely and then remove the candy from the plate and store in an air tight container.

Reviews for Inji Marappa / Candied Ginger (2)

Jahangir Honey2 years ago

amazing ...with this we can inculcate our kids the flavour of ginger..:-)
Reply

Ayushi Prakash2 years ago

Good way to eat ginger, it is really good for health
Reply