Tender ginger - 250 gms
Ghee - 100 gms
Sugarcandy ( kalkandu or mishri ) - 350 gms
Rava - 2 tbsp
Cardamom powder - 1 tsp
Grate or crush ginger, take in a thin cloth & extract juice completely.
Dissolve sugarcandy in just enough water by boiling on low heat.
Add rava to ginger juice.
Heat ghee, add ginger-rava mixture & stir till dry.
Add sugarcandy water & cardamom powder.
Boil to jam consistency.
Ideal side dish to adai, parathas, bread etc.
Can be made thicker & wrapped in toffee paper.