9 ways to enjoy sundried ginger sugar

Anisha
Views: 2549

make ginger sugar at home

Twice a year, solar-cooking is part of the agrarian festival calendar of India. The hot sun in March-April, and then again in October-November is marked for sun-drying fresh harvests. 

Sundried ginger sugar recipe By
Ginger sugar has a long shelf life and finds many uses in instant meals or dishes.

9 ways to enjoy sundried ginger sugar

  1. To make sugarcane juice or Canny at home, replace the fresh ginger with a pinch of ginger sugar in this recipe.
  2. Sprinkle on a winter kuchumma salad to make the raw vegetables easier to digest.
  3. Make the sweet milky Indian ginger tea that is so popular in winter.
  4. As a flavouring  in home baked cookies.
  5. As a digestive-fire enhancer in sugar-free sesame jaggery laddoo, a winter staple in the month of January in Indian homes.
  6. In the sonth-dhaniya panjiri prepared for Janmashtami festival
  7. In South-Asian style noodles, rice, vegetable or salad preparations that require fresh ginger and a bit of a sweetener like honey.
  8. As an immunity booster against the common cold, mix a pinch of ginger sugar with a spoon of honey and a squeeze of lemon juice.
  9. The traditional Indian night cap, a glass of warm milk is always better with a pinch of ginger sugar as it reduces the kapha quality of the milk
Prep Time:  15 minutes
Cook Time:  4 Sunny days

Ingredients:
- Freshly grated ginger, 1 cup
- Raw cane sugar, 1/2 cup (You can increase the sugar as per your taste) 
Instructions
Ginger sugar is one of the easiest things to make. Glass jars, ceramic bowls or a steel tray covered with cotton muslin cloth make for convenient sun-drying equipment.
Spread out the grated ginger on a glass, ceramic or steel surface and cover with a light cotton muslin cloth. Leave it in the hot sun for a day. It will look quite dry by the end of the day. Turning it once in the day helps it dry evenly, or just keep it out for a second day, if it is bothersome to check it twice in a day. When really bone dry after a day or upto 4 days in the sun, grind it with sugar in a food processor or grinder and store airtight in a glass bottle. Label it as soon as possible:) and enjoy through the following weeks.



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