Inguru Dosi (Sri Lankan Ginger Candy) – A Delightful Treat for Ginger Lovers!!!! Inguru Dosi or ginger candy is a popular roadside sweet in Sri Lanka. It is a very simple sweet made with only 3 ingredients; sugar, water, and fresh ginger. 100% natural, gluten-free, and vegan.
Let’s Make Inguru Dosi
(Sri Lankan Ginger Candy)
We all have those nostalgic foods, the ones we associate with the days of our youth, that hold a special place in our memories and will always remind us of childhood.
Today I’m sharing a popular Sri Lankan roadside sweet called Inguru Dosi (ඉඟුරු දෝසි) or ginger candy, a nostalgic sweet that takes me back to my childhood and brings back those long-distance bus trips with my family. What are some nostalgic foods from your childhood?
Street vendors sell homemade Inguru Dosi or ginger candies along the roadside and near bus stop areas, especially in the countryside. A perfect road trip sweet because it can help you combat nausea by increasing stamina during the long-distance trip and preventing vomiting problems.
There are different ways to prepare it, but this recipe uses the basic ingredients; sugar, water, and fresh ginger. No thermometer is needed. You’ll find here an easy-to-follow recipe with step-by-step instructions, helpful info, and tips. I hope you’ll try and enjoy it!! If you love ginger, it is worth the effort and extra time.
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Take a quick look at the recipe collection HERE
What is Inguru Dosi?
Inguru Dosi (ඉඟුරු දෝසි) is a ginger-based sweet from Sri Lanka made with only 3 ingredients – sugar, water, and freshly grated ginger that is made by cooking grated fresh ginger with sugar until it reaches the setting point.
Inguru (ඉඟුරු) = Ginger, Dosi (දෝසි) = Sweet or Candy
Inguru Dosi = Ginger Candy
You will also find similar types of ginger candy in South India called by different names such as Inji Mittai, Inji Mitai, Inji Marappa, Inji Murappa, or Ginger Burfi.
Is Ginger Candy Good For You?
Yes! But in moderation. As with any candy, sweet treats are always best in moderation,
So what is so good about ginger candy? Ginger is a well-known stomach soother to help fight nausea and motion sickness, and ginger also has anti-inflammatory properties.
Even when they have the great health benefits of ginger you should not eat too many ginger candies as the heat can cause heartburn and more.
Ingredients
- Fresh Ginger root
- Sugar – I used white granulated sugar.
- Water – I used water but you can also use dairy milk.
- Lemon Juice – Adding 1-2 teaspoons of lemon juice will help to thicken the syrup.
Useful Tips
- Ginger is a root and it can have a lot of dirt so it is important to clean it well before grinding.
- This recipe calls for a 1:2 ratio of ginger to sugar. I know it is a lot of sugar, but you will need that amount of sugar to get the right consistency of candies.
- Sugar is an important ingredient in making candies. Added not just for sweetness, sugar has a role in both setting it and preserving it.
- You can use dairy milk instead of water and milk makes somewhat milder ginger candies.
- While making the mixture, stir this mixture continuously over medium to low heat as the sugar syrup turns hard quickly and it may stick to the pan.
- To check whether the mixture has reached the right consistency, pour a small amount of the mixture into a bowl of cold water. If it becomes a tiny ball and doesn’t melt in the water, it has reached the right consistency so we can get the pan out of the stove.
- If not set, continue to cook, checking every minute. Don’t overcook. It is tempting to keep cooking to achieve a firmer set. A slightly looser mixture is preferable.
- You have to be quick while shaping. Grease a parchment paper with butter/flavorless oil and pour the mixture into the paper. Leave it aside for a few minutes and when it has partially set, use a sharp knife to cut the candy. If you don’t do it when it is still warm, it might become too hard to make clear cuts.
- If the mixture hasn’t set after cooling, tip it all back into the pan and heat again until thickened.
- Adding 1-2 teaspoons of lemon juice will help to thicken the syrup.
How to reduce the burning flavor of ginger
If you want to reduce the burning flavor of ginger in the final candy, follow this step before grinding the ginger.
- Put the ginger in a pot with water and 1 tablespoon of lemon juice.
- Bring it to a boil, and simmer for 10 minutes to soften and reduce the burning flavor.
- Then, drain the ginger and reserve the liquid to make ginger tea.
Storage
Ginger candies can be easily made in large quantities and stored in a dry air-tight container in the fridge for about 2 months.
More Delicious Ginger Recipes to Try!!
Inguru Dosi (Sri Lankan Ginger Candy)
Step-by-Step Recipe
Course: Sweets
Cuisine: Sri Lankan
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings:16 pieces
Ingredients
200 g ginger
100 g water
400 g sugar
Note: You can use dairy milk instead of water and milk makes somewhat milder ginger candies.
Instructions
Clean and wash ginger very well. Ginger is a root and it can have a lot of dirt so it is important to clean it well.
Peel and cut it into small pieces.
Place the ginger in a food processor/powerful blender. Add some water as needed and blend until it becomes a paste.
Transfer this ginger paste to a pan and add half of the sugar and the remaining water.
Heat the mixture over medium-low heat for about 3 minutes until the sugar is dissolved. Stir the mixture once in a while.
Add the rest of the sugar and stir this mixture continuously until it comes to a thick paste.
When the paste becomes thick it needs to check whether that’s the right consistency.
To check whether the mixture has reached the right consistency, pour a small amount of the mixture into a bowl of cold water. If it becomes a tiny ball and doesn’t melt in the water, it has reached the right consistency so then we can get the pan out of the stove.
If not set, continue to cook, checking every minute. Don’t overcook. It is tempting to keep cooking to achieve a firmer set. A slightly looser mixture is preferable.
Pour the mixture into a greased parchment paper. Even out the mixture and cut it into pieces before it gets hardened.
Serve with a hot cup of Sri Lankan (Ceylon) tea.
THANK YOU FOR STOPPING BY
I love hearing from you so feel free to leave a comment on the post. If you make any of my recipes, I’d love to see pics of your creations #joyofeatingtheworld or @joyofeatingtheworld
Inguru Dosi (Sri Lankan Ginger Candy)
Ingredients
- 200 g fresh ginger
- 100 g water
- 400 g sugar
Instructions
- Clean and wash ginger very well. Ginger is a root and it can have a lot of dirt so it is important to clean it well. Peel and cut it into small pieces.
- Place the ginger in a food processor/powerful blender. Add some water as needed and blend until it becomes a paste.
- Transfer this ginger paste to a pan and add half of the sugar and the remaining water.
- Heat the mixture over medium-low heat for about 5 minutes until the sugar is dissolved. Stir the mixture once in a while.
- Add the rest of the sugar and stir this mixture continuously until it comes to a thick paste. When the paste becomes thick it needs to check whether that’s the right consistency.
- To check whether the mixture has reached the right consistency, pour a small amount of the mixture into a bowl of cold water. If it becomes a tiny ball and doesn’t melt in the water, it has reached the right consistency so we can get the pan out of the stove.
- If not set, continue to cook, checking every minute. Don’t overcook. It is tempting to keep cooking to achieve a firmer set. A slightly looser mixture is preferable.
- Pour the mixture into a greased parchment paper. Even out the mixture and cut it into pieces before it gets hardened.
- Serve with a hot cup of Sri Lankan (Ceylon) tea.
Notes
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