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Adrak ka Murabba
- Difficulty
Easy
- Ready in
50 hr
Published 1990
A ginger preserve that always soothes the stomach, especially after a ‘spicy’ and ‘heavy’ Indian meal. Consume in very small quantity—just a few pieces.
Ingredients
1 kg 2¼ lb 1.5 Kg 7½ cup
Method
Preparation
THE GINGER: Scrape, wash and make ⅛-inch thick slices.
THE LEMON: Wash and cut into quarters.
THE SYRUP: Boil water (approx 500ml/2 cups) in a handi, add sugar, lemon and half the acetic acid, bring to a boil and remove the scum.
Cooking
Put ginger in a handi, ad
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