Ginger is known as Adrak in Hindi and Ale in Marathi. It is used as a spice and medicine in India since the Vedic period. Ginger contains vitamin A, small amounts of vitamin B complex and vitamin C. It also has minerals like calcium, phosphorus, iron and amino acids. It has natural benefits and is of great culinary value. Ginger is extensively used in home remedies; especially in treating cold and cough.
When I was a little girl I would look forward to this ginger candy which was sold at bus stands, railway stations, trains and in local trains . Whenever we would go on a picnic to Lonavla, Khandala, Malavli or Karjat or even travel to Mumbai or Goa you would find vendors selling homemade ginger candy cubes wrapped in white tissue paper or kite paper which were neatly arranged in metal chocolate or biscuit tins.
Even today while travelling in winter or rainy season you will hear the vendor shout out loud in Marathi in Maharashtra… “Ale Paak… Ale Paak” and draw your attention to those neatly wrapped lovely ginger candy cubes which will soothe your throat as the cube gently melts in your mouth.
Today’s recipe is Ale Paak or Ginger Candy. It can be easily made at home and is extremely simple and quick. To make this delicious ginger candy, you need just three ingredients! The strong spicy, pungent flavor of ginger is mellowed with sugar and so you experience a sweet freshness of ginger.
Instead of reaching out each time for commercial cough relief drops or candies, why not give this essential cough and cold relief Ginger Candy a try which also aids digestion? It is so much better to opt for pure and natural home remedies. Always available in your home kitchen, let us give Ginger its rightful place and a chance to display its healing properties! J
Ingredients :
- 125 gms. fresh Ginger
- 2 cups Sugar or to taste
- 200 ml Amul Cream or Clotted Cream (Dudhavarchi Sai)*
- 1 tsp. Amul Pure Ghee/Sajuk Tup (Clarified Butter/Homemade Ghee)
Procedure :
- Grease a plate or tray with ghee
- Wash, peel and grate the ginger. Discard the fibres. Grind the grated ginger with a little water. It is preferable to use a grinding stone if you have one or use a masala grinder.
- Place the ginger paste with sugar and milk cream in a non stick pot/pan/kadhai. Cook on medium heat to allow the sugar to melt.
- After the sugar has melted, keep stirring continuously till the mixture turns thick, frothy and starts leaving the sides of the pan. Adjust the heat from medium to low from time to time making sure that the mixture does not burn.
- Pour the thickened mixture evenly on to the greased tray. Mark pieces with a sharp knife when slightly cooled and semi-solid. Cool thoroughly.
- Store the pieces in an airtight container or wrap each piece in tissue paper (paper used to make kites). In damp or humid weather conditions it is better to refrigerate in an airtight container.
- Eat a piece when you have a sore throat, if you are nursing a cold or enjoy fresh sweet ginger candy cubes to just savor and relish the fresh flavor of ginger.
*Clotted Cream (Dudhavarchi Sai):
To get fresh milk cream/malai/sai, boil the milk, cool. You will find a thick layer of cream on top of the chilled milk. Skim the cream from the top of the chilled milk. Use this cream to prepare alechi wadi/ale paak.
Note: In Pune, Chitale Milk is very good to get a thick layer of clotted cream (dudhavarchi sai).
