1 Cup (16 tbs), peeled, sliced and washed (use young ginger)
2 Cup (32 tbs) (Use water just enough to cover the ginger slices)
1 Cup (16 tbs)
For the sugar coating
1⁄4 Cup (4 tbs) (Use as required for coating the candied ginger slices)
1. In a heavy bottom pan boil the ginger slices along with water (just enough to cover all the ginger slices in the pot). If using a pressure cooker, cook until you hear a couple of whistles of pressure release.
2. Once done, take out the cooked ginger slices into a heavy bottom pan. Add 1 cup of sugar to it. (For 1 cup of ginger, add 1 cup of sugar)
3. Add 3 tablespoons of water (you can use the same water used to boil the ginger). Bring it to a boil, stirring continuously.
4. Cook until the ginger turns transparent and the liquid has evaporated completely.Then reduce the heat and cook, stirring constantly for about 30 minutes until almost dry or the sugar syrup turns thick.
5. The ginger in the syrup can be stored as it is in an air tight glass jar or each ginger slice can be picked out and coated with sugar and stored in air tight containers (just as the chef demonstrates).
6. Candied ginger, or crystallized ginger, can be served as a confectionery or can also be consumed after meals to aide digestion.
If you are interested in making Crystallized Ginger then check this out. Ginger is not only good for health but can be used in desserts, cookies and can be sprinkled on ice cream. It works great while making the ginger cookie. You can preserve the ginger by coating it with sugar. Do check out the video.