Ginger Fudge

Ginger is one of the widely used ingredients in Indian cooking. It not only adds a distinctive flavour to the food, but also has unique antibacterial properties.

Growing up in India, whenever we had coughs or colds, my mother used to make a concoction by boiling ginger, tea, and sugar with a hint of cardamom. It really soothed the throat and magically made the cold symptoms to vanish in no time!

I particularly have fond memories of a man who used to sell 'Ginger fudge', it was sweet and pungent from the ginger. It was a lovely treat and went down well after a heavy meal.

Here is a recipe for Ginger Fudge, it will last in the fridge for up to 2 weeks, excellent in winter months or any time for that matter! I have adapted the recipe to make it closer in taste to the one I had back home. I hope you all will be able to try it out. Do keep me posted. 

Ingredients:

200 gram fresh ginger

200 gram powdered sugar

1 Cup milk

1 tsp ghee

 

Method

Wash and peel the ginger root. Cut into small pieces. Add ginger pieces into a blender and Blend well and make a fine puree. Keep a steel plate ready. Grease it with some ghee.
Heat the ghee into a wide saucepan. Add ginger mixture along with milk, mix well.

Cook over medium-high heat. Keep stirring and do not let the mixture settle at the bottom.
As the mixture thickens, within a few minutes the mixture will be ready to spread. Switch off the gas and after 2 minutes, add powdered sugar to mixture and mix well.
Immediately spread the mixture on greased plate and spread with a spatula or knife.
Cut into 1 inch squares and keep in an airtight container.

 

Note:
Peeling and cutting ginger into small pieces is important as ginger is fibrous. Hence, won't get ground well if big chunks are used.

 

 

 

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