Sunthichi Vadi (Dry Ginger Burfi)
Sunth (Dry Ginger) has medicinal value – it is good to cure cough and digestion problems. Generally eaten in Winter and Rainy reason. This is my mother’s recipe. She used to make this Vadi so nice, it used to melt in mouth.
These delicious Vadi, you can eat as Mukhvas or a couple of them along with tea.
Dried Ginger Powder (Sunth) ½ cup
Sugar 1 cup
Fresh Cream (Malai) 50 grams (about 3 tablespoon)
Pure Ghee (Clarified Butter) ½ teaspoon
Water ½ cup
1. Roast Dried Ginger Powder (sunth) with pure ghee, on low flame, for 2 minutes.
2. In a thick bottom pan add sugar and water.
3. Cook on medium flame, stirring all the time, till the syrup is “one string” consistency.
4. Add roasted ginger powder (sunth), mix well.
5. Add cream, mix well.
6. Keep stirring on low flame till the mixture becomes thick but fluid. This will look like hot chocolate sauce and will be of thinner consistency.
7. Turn off flame, keep stirring for 3 minutes, the mixture will start drying.
8. Transfer it to a greased plate and spread evenly, about 1 cms. thick.
9. Cut into ½ inch square pieces and allow to cool.
If you feel the mixture is too dry when you take it off the flame, skip step 7 and directly transfer it to greased plate.
If you like vadis little Tikha (Pungent), then reduce sugar proportion to ¾ cup.
Note: The most important step in this recipe is to decide when to stop cooking the mixture. However, even when you go wrong, you can still eat Vadi as Choora (powder or granules) if it is overcooked or make small laddus if you undercook. It will not go waste. So no harm in trying. If you get perfect Vadi that melts in your mouth, you get 100 out of 100 for this dish.