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Ingredients (For 30-35 pieces):
Ginger – About 6-7 inches big piece
Milk – 3 tbsp
Sugar – About 3 times the ginger paste (See instructions below)
Clarified butter (Ghee) – Little for greasing a plate
Procedure:
Soak the ginger in water for about an hour.
Remove the peel with a peeler.
Cut into small 1 inch pieces.
Add milk and grind into a smooth paste.
Measure this paste and keep aside.
Measure sugar so that it is three times the quantity of the paste (from step 5).
Grease a plate/tray with little ghee and keep it aside.
In a pan, add the ground ginger-milk paste and also add the measured sugar (from step 6).
Keep heat on medium and stir continuously till the mixture starts thickening.
When it becomes thick and starts to come off the bottom of the pan very easily, pour it out to the greased plate/tray.
Allow to cool and cut into small 1 inch or smaller pieces.
Sweet and spicy ginger barfi is now ready.