Tuesday, November 2, 2010

Inji Murabba - Pickled Ginger

Inji Murabba is pickled ginger and it can be savoured before a feast as an appetizer or relished as a digestive after a feast. It is very good to have it handy during the Deepavali festival which is great benging time with so many sweets and savouries being prepared and exchanged among friends and relatives.

Peeled and sliced fresh ginger - 1 cup
Sugar - 1 cup
Salt - 1/2 pinch
Turmeric powder - 1/4 pinch
Juice of fresh lime - 1 tsp

1. Cook the peeled and sliced ginger in 1 1/2 cups of water and salt till it becomes tender.

2. Add sugar and cook till the syrup reaches one thread consistency.
3. Add turmeric powder, stir well and cook for one more minute.
4. Switch off flame and add the lime juice.
5. Stir well and store in a bottle when thoroughly cooled.
( If you prefer a dry murabba or ginger candy continue cooking till the syrup starts crystallizing, and avoid the lime juice.)

Enjoy the spicy hot sting of the ginger along with the lemony sweet sugar syrup and feel the attack of hunger pangs in your tummy soon after!

8 Post your Comments:

Priya Suresh said...

Tongue tickling inji murabba..

Anonymous said...

Great blog and recipes, I must say! Reminded me of my mother's cooking which I don't get to enjoy often these days! I have book marked this one :)
Great going!

Best Wishes,

AJ said...

Yumm!! Love ginger and lemon!!

jayasree said...

The pic is enough to make my mouthwater....

YOSEE said...

Inji Murabba is a great finishing touch to any sugar & fat-loaded festive splurge.

Hari Chandana P said...

Gr8 recipe.. looks really good.. thanks for sharing !!

Anonymous said...

My way of preparing inji murabba is different. Take 7 - 8 inches piece of ginger, wash and peel the skin, dice them to big pieces. Grind the diced ginger pieces with 2 to 3 tablespoons of milk to a smooth paste. Measure ginger paste and take sugar 2 times (more sugar wld make them taste like burfi) the quantiy of ginger paste. Take both together in a kadai - no syrup consistency required in this method, keep stirring in high flame till sugar dissolves and then stir in medium flame till bubbles start forming all over and leaves the pan. Transfer it to a ghee greased plate and very quickly (it hardens and cools down quickly) smoothen the top using a ghee greased dabara or spatula, cut them into pieces, let cool and then store. Aromatic and yummy murabbas are ready!!

Chitra Amma's Kitchen said...

Dear Anonymous,
Ginger candy!This method sounds awesome!Thank you for the recipe. Will try it out and post it soon.