Ginger Murabba

  

Ingredients:


 Jaggery - 1 cup

 Sugar - 1/2 cup

 Ginger - 1/2 cup

 Cardamom powder - 1 tsp 

 Water as needed

 Ghee - 1 tbs


Method:


Peel the outer layer of the ginger and wash and grind it  to a fine paste, 

If need you can add a little water. 

Put sugar and Jaggery  in a non stick pan and add little water just to sink it.

Keep it on a medium flameand  keep stirring.

When it comes to one string consistency, add the ginger paste and cardamom powder. 

Keep stiring, until it starts leaving the sides of the container. Switch off the stove.

Grease a plate with ghee and pour the mixture when it is hot.

When it is warm make marks to cut in a squares or use a cookie cutter for any kind of shape.

When it comes to the room temperature  ,  store it in an air tight container.