Ginger Candy /Inji Murappa/Inji Marappa/Inji Mittai

My mom makes it very often at home and we take a small piece once in 2 days. The taste of ginger combined with the taste of the sugar will impart a special taste to the sweet. We used to have this when we have any digestion problem. Now a days people had forgot this after the advent of Digene syrups:)

Beware...You are not supposed to have too much of this candy too..

 

Make and store this. It is very handy for all your digestion problems...

INGREDIENTS:

Makes:15 small pieces
Time:20 minutes

100 gms of grated tender ginger
1 and 1/2 Cups of Sugar
A pinch of Elachi powder (Optional)
2-3 Tbsp of All purpose flour/Maida

THIS IS HOW I MADE IT:

 

Peel off the skin from the ginger. Wash it and grate them. Use only tender ginger for making this sweet. Keep them aside.

 

 

 

Take sugar in a large wide pan. Add few tbsp. of water (for about 2-3 tbsp. of water) and heat it.

After some time the sugar gets dissolved completely and the syrup will start to boil. Heat the syrup till it attains 2 string consistency.

 

 

 

 

Now add the grated ginger, a pinch of cardamom powder mix them well.

Then sprinkle 2-3 tbsp of maida and mix well.

 

 

 

Mix them well so that there are no lumps.

In the meanwhile grease a plate/pan with ghee onto which you are going to pour the mixture.

 

 



Pour the mixture to the pan. And pat them with a flat spoon greased with ghee to give a flat level on the top. After few minutes when the mixture is little hot cut with a blunt knife and make it into pieces.

HANDY TIPS:

• Ginger should be tender.
• If ginger is not available you can use dry ginger powder too (Sukku podi)
• It can be stored for more than a month.
• Instead of grating them you can also grind the ginger and add to the syrup
• Don't have too much of this sweet as it makes the body hot.
• Don't use ginger with the skin. Ginger along with the skin is not good for health
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