Kesaria- Adruk ( Ginger candie) - Murrabba (dry ) | How to make Kesaria- Adruk ( Ginger candie) - Murrabba (dry )

By suman prakash  |  16th Mar 2016  |  
5 from 1 review Rate It!
  • Kesaria- Adruk (  Ginger candie) - Murrabba (dry ), How to make Kesaria- Adruk (  Ginger candie) - Murrabba (dry )
Kesaria- Adruk ( Ginger candie) - Murrabba (dry )by suman prakash
  • Prep Time

    15

    mins
  • Cook Time

    10

    mins
  • Serves

    10

    People

2

1

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.

The delicious and mouthwatering Kesaria- Adruk ( Ginger candie) - Murrabba (dry ) is a famous dish of Indian and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Kesaria- Adruk ( Ginger candie) - Murrabba (dry ) is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Kesaria- Adruk ( Ginger candie) - Murrabba (dry ). suman prakash shared this Kesaria- Adruk ( Ginger candie) - Murrabba (dry ) recipe which is perfect to serve for 10 people. The step by step process with pictures will help you to know how to make the delicious Kesaria- Adruk ( Ginger candie) - Murrabba (dry ). It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Kesaria- Adruk ( Ginger candie) - Murrabba (dry ) recipe at your home and surprise your family and friends.

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

Ingredients to make Kesaria- Adruk ( Ginger candie) - Murrabba (dry )

  • 1 cup unfibreous ginger
  • 1 cup sugar, boora or powdered sugar as required
  • 1 cup water
  • 1 tsp green cardamom powder
  • Few strands of saffron

How to make Kesaria- Adruk ( Ginger candie) - Murrabba (dry )

  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.

My Tip:

To eat this as a medicine, add some tulsi powder while coating with sugar. You can also eat it with milk or tea for cold and cough. It's good for digestion and colds. They can also be used in spicy cookies and cakes. Sprinkle over ice creams, puddings or salads to sweeten coffee.

Reviews for Kesaria- Adruk ( Ginger candie) - Murrabba (dry ) (1)

Divyanshu Das3 years ago

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