Ingredients:1 cup grated Ginger
2 cup Sugar
1/2 cup Milk
1/2 cup powdered Sugar
2 cup grated boiled potato
1 Tbsp Pure Ghee
1 tsp Cardamom Powder
Almond pieces for garnishing
Method:
1) In a nonstick pan, combine 1 cup grated Ginger, 2 cup Sugar, 1/2 cup Milk, 1 Tbsp Pure Ghee. Stir them on High Heat. Keep stirring till the mixture thickens.
2) Once the mixture becomes thick, add 2 cups of grated boiled potato and keep stirring.
3) Now turn the heat on medium and add powdered sugar, cardamom powder. Mix well.
3) Mixture will thicken in few minutes. Grease backside of steel plate or any plain hard surface with Ghee.
4) Pour the mixture and spread evenly to 1 or 2 cm layer. Garnish with Almond pieces. Cut the mixture layer into small pieces (1 x 1 inch) once it cools down.
Tips:
1) You can use Nutmeg powder instead of Cardamom Powder.
2) Mixture should be of proper consistency. Otherwise mixture will stick to steel plate.
3) Keep Vadya open till they cool down.
Labels:
Alepak recipe, Ginger Candy Recipe, Ale Batata wadi
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