Ginger is considered a warming and spicy flavored herb. The warming nature of ginger is reflected in the fact that ginger can be used against various illnesses caused by cold. Ginger is also used in cases of food poisoning and nausea, poor digestion, diarrhea, lack of appetite, hand and feet feel cold. You can have a fresh small piece of ginger, if you have any above mentioned illness. Some people (like me) don't like the raw taste of ginger. So, here is the solution.
Ginger candy is the best home remedy for many illnesses in South India. In Tamil nadu, We call it as Inji Murabba ( Inji means Ginger ; Murabba means Sweet Jam Pickle). My mom used to make this candy for us. She always keeps small stash of ginger candy in her hand bag. I have suffered travel sickness many times during my childhood days. This candy helped me to get rid of those sickness.
This is the simplest and best medicine for sore throat, nausea, cold, good digestion, giddiness, sinus problem, especially good for 1st trimester morning sickness.
Serving suggestion: A CANDY in A DAY. Please do not eat this candy like a normal candy. Too much of anything is good for nothing.
Step 1: Ingredients and Supplies
100 gram Fresh young ginger
1 cup Granulated sugar
1/4 cup water
2 tbsp of All purpose flour / Maida
A pinch of cardamon powder
Yield : 20 pieces
Storage method: Air tight container at room temperature. It will be good for a month.
Step 2: Grate ginger and Prepare mold
Choose fresh, young ginger. That gives you the best result.
Peel the skin of ginger using peeler or knife.
Wash it thoroughly with fresh running water and pat dry it with paper towel.
Grate the ginger in fine grater.
Tip: It is easy to grate a big piece of ginger, once the ginger in your hand becomes small, its really hard to hold and grate. Don't throw it away.
Take a fork, pinch into the small piece of ginger. Now grate it by moving the fork with ginger up and down. you wont get hurt and you don't waste it too :)
Prepare Mold: Place cookie sheet on mold and grease well with butter or ghee.
Step 3: Ginger Candy preparation
Heat pan on medium heat. add sugar, cardamon powder and water into it.
Melt sugar by stirring constantly.
After few minutes, it will start bubbling. Now check the sugar syrup for right consistency: Gathering consistency
How to check right consistency : Take some water in bowl or plate, pour little sugar syrup in it. It can be gathered using your fingers. It should not dissolve in water. If its dissolve, wait for a minute and repeat the test.
Once sugar syrup got the right consistency, add grated ginger into it and stir occasionally.
After few minutes, grated ginger will change into glassy look and the top layer of syrup cover with bubbles.
Now add 2 tbsp of flour and keep stirring it (to avoid any lump formation) for a minutes.
Step 4: Pour into mold and allow it to set. It's ready!!
Pour the hot candy mixture into greased Mold/container.
Allow it to completely cool down. Then cut into approximately 1X1 cm square shape.
Keep the candies outside until it turns to hard.
Once it becomes harden, store it in air tight container.