Injimarappa or Inji Murappa is a popular sweet found in common households of Tamil Nadu. It is made from ginger, wheat flour, ghee, and jaggery and is packed with many health benefits.
Ginger Candy is popular across the world and is loved in many parts of India as well. It is called Adrak Halwa in North Indian states whereas people of Maharashtra refer it as Ale Pak.
Apart from being used in different cuisines, ginger is also used as an Ayurvedic medicine in India. It is used in pickles and you can also include it in many hot and cold beverages for adding a sharp and tangy taste. Dried ginger is also used as herbal medicine but mostly fresh ginger is used when it comes to cooking.
Ginger provides instant relief from cough and cold. Therefore, Inji Murappa is also given to the people who are suffering from symptoms of cough and cold.
You can use jaggery as a sweetener as it blends beautifully with ginger. However, condensed sugar syrup can also be used in this recipe as it tastes equally delicious.
Inji Murappa is frequently sold by street vendors and is also available in shops since it is both cheap and tasty. However, homemade Injimarappa is best as you never know if the sweet is made under hygienic conditions when it comes to street food.
Also, you should not overindulge in Inji Murappa as the heat of the ginger can cause burning sensations in your throat and mouth. Over consumption of ginger is not good for digestion though moderate to low consumption is considered to be good for improving both digestion and immunity of our body.
All these aspects make Injimarappa a rare yet perfect recipe and it proves to be healthy treat especially during winter and rainy season.
Inji Murappa
Ingredients
- 125 g Ginger
- 200 g Jaggery
- 1/2 cup Wheat Flour
- 1 tsp Ghee
Instructions
- Clean and wash the ginger.
- Grind this to a smooth paste in a mixie.
- Add enough water to wheat flour and mix well.
- Add enough water to jaggery and mix well until all jaggery has dissolved. Strain to remove any impurities.
- Heat the jaggery until it reaches a thick consistency.
- Add the ground ginger paste and mix well.
- Add the wheat flour paste and mix again.
- When it has a thick consistency, add ghee and gently mix.
- Remove and pour it into a plate.
- Allow it to cool.
- Cut it into small squares or rectangles.
- Store it in an airtight container. This stays good for a year.
- Use as required.
3 comments
I tried this recipe today. Though it tastes yummy, the texture is not right. It is soft and is pasty. It didn’t turn out firm. Any tips on checking the consistency of jaggery water, so that we add the ginger paste and wheat flour paste at the right time?
Hi,
Start with a little quantity and add more as required. Once you have the thick paste consistency, stop adding water.
Thank you very much.
Really awesome recipes.
Keep up the good work.