Sunday, November 4, 2012

Ginger Murabba



 Jaggery - 1 cup

 Sugar - 1/2 cup

 Ginger - 1/2 cup

 Cardamom powder - 1 tsp 

 Water as needed

 Ghee - 1 tbs


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.


  1. looks absolutely delicious!!

  2. I love this recipe!!! When I was in India a couple of years ago, I adored the sweets. So delicious!!! :)

  3. love this.. You remind me of my childhood days

  4. A Perfectly timed recipe for Diwali... Nice...

  5. looks like you are all set for the Diwali, delicious looking sweets:-)

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