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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Ginger pastries are an excellent source of heat during winter. The recipe comes from the western state of Maharashtra in India. The native name for the recipe is aaley paak , where aaley means ginger and paak means thick mixture . The preparation, cooking and post-cooking steps need to be carried out without break for best results. Ingredients:
200 g fresh gingerroot |
300 g sugar |
1/2 cup whole milk |
2 tablespoons poppy seeds |
1 tablespoon clarified butter (ghee) |
Directions:
1. Wash the gingerroot. Scrape and slice it into small pieces. Grind the pieces into a fine paste with some milk for smoother grinding.
2. Take a non-stick cooking pan. Combine the ground paste, sugar and remaining milk into it and simmer over medium to high flame. Stir and mix with a spatula. Meanwhile grease a tray or deep plate with clarified butter.
3. When the mixture slightly thickens, drop a small amount of mixture in a plate. Check with the thumb and index finger if it can turn into a hard ball. Do not heat more.
4. Remove the hot mixture and pour into greased plate. Spread evenly with the back of a spatula or flat bottomed bowl. To make the spreading easier, you may grease the spatula with clarified butter.
5. Once the flattened mixture cools, make square pieces of desired size.
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