Ginger brittle (alam moraba)

Ingredients

• 1 ounces Jaggary
• 1/2 ounces Sugar
• 1/2 ounces Ginger
• 1 teaspoon Cardamom pwd
• Water as needed
• 1 tablespoon Ghee

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Preparation

• Grind ginger to a fine paste, if you want can add 2 teaspoons of water.
• Put jaggary pieces and sugar in a non sticky pan and add little water, just to sink it.
• Keep it on a medium flame, keep stirring.
• When it comes to one string consistency, add the ginger paste and cardamom pwd.
• Keep stiring, until it starts leaving the sides of the container. Switch off the stove.
• Grease a plate with ghee and pour the mixture when it is hot.When it is warm make marks to cut in a squares or use a cookie cutter for any kind of shape.
• When cold store it in a air tight container.