Ginger Almond & Poppy Seeds Vadi#SundayFunday

This Ginger Vadi / Alepak is popular in Maharashtra made during winter as a nutritious candy treat that aids in digestion and helps fight cold and cough. These turned so delicious and everyone loved it. These will last for 3 - 4 weeks on the pantry shelf.
Cup Measurement = 250Ml
Ingredients 
100 Grams Cleaned & Peeled Ginger - chopped
¼ Cup Poppy seeds
½ Cup Almonds
250Ml Milk
1 Tablespoon Desi Ghee
Granulated Sugar - see method
Pinch Of Salt
Method 

Granulated Sugar is measured after grinding.
Soak the almonds and poppy seeds separately in hot water for 6 hours
Then strain the poppy seeds with a fine mesh strainer
Peel the almonds and grind the poppy seeds & almonds together with little milk to form a fine paste
Grind the ginger without adding any liquid to a fine paste. Remove this into a cup how much is the ginger double the quantity granulated sugar.
Grind the poppy seeds & almonds in milk to a fine paste. Remove into same cup. How much is this quantity equal amount granulated sugar.
Wash the blender jar in the remaining milk.

In a heavy bottom pan add a tablespoon ghee add the ground ginger and poppy almond paste sauté for a minute or two on low flame. The ginger will start to release an aroma. 

Then add the sugar and washed mixer jar with milk , a pinch of salt. 

Stir continuously on low flame.

When it stars to leave the bottom of the pan and starts to form a ball in the center.
Test take a bowl of water add a teaspoon of the mixture when it forms a soft ball then it's ready.

Remove into a greased tray and flatten it evenly with a greased butter paper. When still hot cut the vadi into shape you want. 

Then let is cool for at least an hour then cut on the lines and Enjoy!!

Labels: Ginger, Poppy seeds, Almond, Sugar, Vadi, Sunday Funday, Root Vegetables, Candy

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