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Ginger halwa

Servings:
Preparation time: 10-15 minutes.
Frying time: 10-12 minutes.
Cooking time: 9-10 minutes.
Total time: 37 minutes.

My husband had seasonal cold and cough last week, which left him drained. The humble ginger halwa would do wonders; one teaspoon morning and evening will do well, juice of ginger and Tulsi do well but this is slightly elaborated process for daily. But prepare this halwa and can be use for a week at normal room temperature. Ginger is good for digestion and this halwa consists of fiber too. A couple of leaves of Tulasi chewed would help too. Tulasi leaves are also help quench thirst quickly.

Ingredients:

Ginger: 400 gm
Gud (Jaggery): 200-250 gm
Homemade unsalted butter/ ghee: 100 gm.
Green cardamom: 7-8 no.
Dry grapes: 50 gm
Water: ½ cup

Preparation:

Wash and clean ginger properly, cut into small pieces, and make fine paste. Keep aside.
Take half cup of water and Dissolves Gud into hot water, strain impurities and Keep aside.

Method:

Take non stick fry pan, put butter/ ghee in it, add ginger paste; stir it continuously on medium to low flame, fry for 10-12 minutes or till it doesn’t stick in the fry pan and ghee separates from paste (or liquid dries up).
Add water and Gud into it; cover the lid, continue cooking on medium flame for 6-7 minutes, Stir occasionally.
Add dry grapes, cook till halwa consistency appears, ‘ginger halwa’ is ready to use. It can be used for a week at normal room temperature.