A sweet that doubles up as a medicine to ensure that your family enjoys a healthy Deepavali.
3tbs ajwain (carom seeds, aymodakam)
1½tbsp Indian long pepper (thippali)
1½tbsp cumin seeds (powdered)
1½tbsp coriander powder
1tbsp dried ginger powder (chukka)
50g sugar candy (kalkandu)
Wash the ginger well, scrape off the skin and squeeze the juice.
Fry the ajwain, pepper and the thippali separately.
Also fry lightly the cumin seeds powder, coriander powder and the dried ginger powder.
Mix it all together, add the ginger juice and grind well.
Heat the jaggery with water, strain the residue and make it into a syrup.
Add the ginger juice mixture to it along with powdered sugar candy (kalkandu) and a little ghee. Mix it all well.
Keep mixing until the mixture begins to leave the sides of the pan.
Add the honey to it and when it cools, store it in a closed container.
Since dried ginger powder, pepper etc are quite spicy, more sweetness can be adjusted to balance the taste.