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A delicious ginger recipe that is cooked, dried and coated with sugar and saffron to make dry candy preserves. This candy has multiple uses.
Peel the ginger root and slice into 1/8-inch thick slices. Place into a sauce pan with 1 cup of water and set it over medium-high heat.
Cover and cook until the ginger is tender. Transfer the ginger to a colander to drain, reserving 2 tbsp of the cooking liquid.
Weigh the ginger and measure out an equal amount of sugar. Return the ginger and remaining cooking liquid to the pan and add the sugar.
Set over medium heat and bring it to a boil while stirring frequently. Reduce the heat to low and cook while stirring frequently, until the sugar syrup looks dry and has almost evaporated and begins to recrystallize.
Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces.
Once completely cool, dry in sun. Mix green cardamom powder, saffron strands with boora or powdered sugar.
Wrap each slice of ginger with it. Store in an airtight jar.
SERVING: 10
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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