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Kesaria- Adruk ( Ginger candie) - Murrabba (dry )

Mar-16-2016
suman prakash
15 minutes
Prep Time
10 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

ABOUT Kesaria- Adruk ( Ginger candie) - Murrabba (dry ) RECIPE

A delicious ginger recipe that is cooked, dried and coated with sugar and saffron to make dry candy preserves. This candy has multiple uses.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Indian
  • Boiling
  • Accompaniment
  • Healthy

Ingredients Serving: 10

  1. 1 cup unfibreous ginger
  2. 1 cup sugar, boora or powdered sugar as required
  3. 1 cup water
  4. 1 tsp green cardamom powder
  5. Few strands of saffron

Instructions

  1. 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.
  2. Cover and cook until the ginger is tender. Transfer the ginger to a colander to drain, reserving 2 tbsp of the cooking liquid.
  3. 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.
  4. 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.
  5. Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces.
  6. Once completely cool, dry in sun. Mix green cardamom powder, saffron strands with boora or powdered sugar.
  7. Wrap each slice of ginger with it. Store in an airtight jar.

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Divyanshu Das
Mar-17-2016
Divyanshu Das   Mar-17-2016

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