Sunthichi Vadi (Dry Ginger Burfi)

Sunthichi Vadi

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.

Ingredients

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

Instructions

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.

Mixture getting cooked
Mixture gets thick

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.

Sunthichi Vadi

2 Comments

    • I can think of 2 options.
      1. Coconut cream – Finely Grind fresh coconut with little water. Strain and make thick coconut milk. Keep it in a fridge and you will get a thick layer of coconut cream on the top of the bowl. Use this coconut cream instead of Malai.
      2. Almond Cream – Blanch almonds and grind into a smooth thick puree. Use this instead of Malai.

      I’ve not tried with these. But I think these will work. If you try, do share your feedback.

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