Ginger Pastries
Ready In: 1 hr 10 mins
Yields: 20 pieces
Ingredients
- 200 g fresh gingerroot
- 300 g sugar
- 1⁄2 cup whole milk
- 2 tablespoons poppy seeds
- 1 tablespoon clarified butter (ghee)
Directions
- Wash the gingerroot. Scrape and slice it into small pieces. Grind the pieces into a fine paste with some milk for smoother grinding.
- 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.
- 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.
- 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.
- Once the flattened mixture cools, make square pieces of desired size.
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