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, a perfect road trip sweet because it can help you combat nausea by increasing stamina during the long-distance trip and preventing vomiting problems.
Servings: 16 pieces
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
You can use dairy milk instead of water and milk makes somewhat milder ginger candies.