Authentic Ginger Jaggery Candy Recipe – Traditional Indian Sweet

Last Updated on 2 months by Neha Deshmukh

Authentic Ginger Jaggery Candy Recipe – Traditional Indian Sweet

Hey everyone! If you’re anything like me, you have a sweet tooth that needs satisfying. And if you love the warmth of ginger and the rich sweetness of jaggery, then you absolutely have to try this Ginger Jaggery Candy. It’s a traditional Indian sweet, and honestly, it’s been a family favourite for generations. I first made this with my grandmother, and the smell instantly transports me back to her kitchen! It’s surprisingly easy to make, and the result is a little piece of comforting goodness.

Why You’ll Love This Recipe

This isn’t just another candy recipe. It’s a little hug in every bite! It’s warming, subtly spicy, and packed with flavour. Plus, it’s a fantastic natural remedy for a sore throat or a chilly day. It’s perfect for gifting, enjoying with a cup of chai, or just treating yourself when you need a little pick-me-up. And honestly, making it is so satisfying – there’s something special about creating something delicious from scratch.

Ingredients

Here’s what you’ll need to make these delightful candies:

• 150 grams ginger
• 400 grams jaggery
• 1/2 – 1 teaspoon black salt (to taste)
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon pepper powder
• 1 teaspoon ghee
• Powdered sugar, for coating

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Jaggery: I prefer using gur (traditional jaggery) for this recipe. It has a lovely, complex flavour. Nolen gur (date palm jaggery) is also amazing, especially if you want a slightly more delicate sweetness. Just be aware that Nolen Gur has a higher moisture content, so you might need to cook the mixture a little longer.
• Ginger: Fresh ginger is key here. It has so much more flavour and zing than the powdered stuff. Plus, ginger is fantastic for digestion and immunity – a little health boost with your sweet treat!
• Black Salt (Kala Namak): Don’t skip this! It adds a unique, savoury depth that balances the sweetness beautifully. It’s totally different from regular salt, so trust me on this one. If you absolutely can’t find it, you can use regular salt, but it won’t be quite the same.
• Ghee: Ghee adds a lovely richness and helps prevent the candy from sticking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel the ginger and chop it roughly. Then, blend it into a smooth paste using minimal water – we want a thick paste, not a juice!
2. Now, heat a pan over medium heat. Add the ginger paste and cook for about a minute, stirring constantly. This gets rid of the raw ginger flavour.
3. Add the jaggery to the pan and stir until it’s completely melted. It might take a few minutes, and it can get a little sticky, so be patient!
4. Keep cooking the mixture, stirring constantly, until it thickens and reaches the “soft ball consistency.” To test this, drop a tiny bit of the mixture into a glass of cold water. If it forms a soft ball that you can easily flatten with your fingers, it’s ready.
5. Take the pan off the heat and quickly mix in the black salt, turmeric powder, pepper powder, and ghee. Stir well to combine.
6. Now for the fun part! Quickly drop teaspoon-sized portions of the hot mixture onto a sheet of butter paper. Work quickly, as it sets fast.
7. Let the candies cool completely. Once cooled, coat them generously with powdered sugar to prevent them from sticking together.
8. Store your delicious Ginger Jaggery Candies in an airtight container. They’ll stay fresh for up to 3 months (though I doubt they’ll last that long!).

Expert Tips

Want to make sure your candy turns out perfectly? Here are a few tips I’ve learned over the years:

• Consistency is Key: Achieving the soft ball consistency is the trickiest part. Don’t rush it! Use the cold water test to be sure.
• Preventing Crystallization: If your jaggery tends to crystallize, add a tiny splash of lemon juice while it’s melting.
• Working with Hot Jaggery: Jaggery gets seriously hot. Be careful not to burn yourself! Use a heat-proof spatula and work quickly.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply substitute the ghee with a plant-based alternative like coconut oil or vegan butter.
• Spice Level: If you like a bit more heat, add a little extra pepper powder. My friend loves adding a pinch of cayenne pepper for a real kick!
• Ayurvedic Benefits: Ginger is known for its warming and digestive properties in Ayurveda. This candy is especially beneficial during the colder months.
• Winter/Monsoon Special: This candy is perfect for those chilly, rainy days. The ginger warms you from the inside out.

Serving Suggestions

These candies are delicious on their own, but they’re also great with:

• A cup of hot chai
• A glass of warm milk
• As a little after-dinner treat

Storage Instructions

Store the cooled and powdered sugar-coated candies in an airtight container at room temperature. They’ll stay fresh for up to 3 months.

FAQs

Let’s answer some common questions:

1. What is the best type of jaggery to use for this recipe?

I recommend using gur (traditional jaggery) for the best flavour. Nolen gur (date palm jaggery) is also delicious, but may require a slightly longer cooking time.

2. How do I know when the ginger jaggery mixture has reached the soft ball consistency?

Drop a tiny bit of the mixture into a glass of cold water. If it forms a soft ball that you can easily flatten with your fingers, it’s ready.

3. Can I make this candy without ghee? What can I substitute?

You can, but the ghee adds richness and helps prevent sticking. You can substitute with coconut oil or vegan butter.

4. Why is black salt used in this recipe, and can I use regular salt instead?

Black salt adds a unique, savoury depth. You can use regular salt if you don’t have black salt, but the flavour won’t be quite the same.

5. The candy is sticking together, even after coating with powdered sugar. What went wrong?

The mixture might not have been cooked to the correct consistency, or it might have absorbed moisture. Make sure you reach the soft ball consistency and store the candies in an airtight container.

6. How long does it take to make this ginger candy from start to finish?

From start to finish, it takes about 20-25 minutes – 10 minutes prep time and 10-15 minutes cooking time.

Enjoy making (and eating!) these delicious Ginger Jaggery Candies. Let me know how they turn out in the comments below!