Ginger Mithai

Name: Ginger Mithai
Total time: 1200 s
Yield: 25pcs
Cuisine: Indian
Ingredients: 2 cups Ginger grated; 1 cup Almond Skinless & Crushed; 1/2 cup Walnut Crushed; 4 Tbsp poppy seeds; 1 1/2 cups Ghee melted; 1 cup Coconut Flakes; 1/2 cup Edible Gum Powdered; 3 cups Jaggery Chopped

Pooja Chandwani @poojachandwanisg

Singapore

#GA4
#Week9
# Mithai
#Dryfruit

Ginger Mithai is a unique & healthy recipe which I am sharing with you today. Ginger contains many powerful medical properties it helps reducing inflamation, soreness & pain in the body, it is an anti- inflammatory also. Combined with Jaggery the Sweet & spicy flavour perfectly balances each other. Eating Ginger Mithai can help you feel warmer during winters. Here’s how you can make Ginger Mithai easily at home.

#GA4
#Week9
# Mithai
#Dryfruit

Pooja Chandwani @poojachandwanisg

Singapore

#GA4
#Week9
# Mithai
#Dryfruit

Saved

Ingredients

20 mins

25pcs

2 cupsGinger grated
1 cupAlmond Skinless & Crushed
1/2 cupWalnut Crushed
4 Tbsppoppy seeds
1 1/2 cupsGhee melted
1 cupCoconut Flakes
1/2 cupEdible Gum Powdered
3 cupsJaggery Chopped

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Steps

20 mins

1

Grate ginger with hand grater. Grate & keep taking out threads & discard.
2

Heat 1/4 cup ghee in a pan. Add 2 cups grated Ginger. Cook till all the water is absorbed. Stir Constantly to avoid sticking to pan.
3

Add powdered edible gum. Give a constant stir to avoid lumps. Once mixed well switch off the gas & keep a side.
4

Take another pan & heat remaining ghee. Add in jaggery. Cook until it melts. Once it start to thicken add in crushed walnuts, almonds, coconut flakes, ginger paste (kept a side earlier) & poppy seeds. Stir well.
5

Grease one plate with ghee. Pour the mixture in a greased plate. Spread it evenly.
6

Decorate with cashew & pumpkin seeds. Refrigerate for 1 to 2 hrs. Cut it in to desire shape.
7

Ginger Mithai is ready. Enjoy