Adu paak (ginger fudge). Adu anjing adalah salah satu olahraga nasional tidak resmi di Afghanistan. Kegiatan ini sempat dilarang Taliban karena dianggap tidak Islami. Hello and welcome back to my channel, In this video I show you how to make ginger-coconut fudge, the easy way!
This fudge is sweet, light, and rich. Feel free to substitute dark chocolate for the semi-sweet or other dried fruit for the ginger. A ginger bug will kickstart fermentation in any juice or tea, resulting in healthy, naturally bubbly soda. You can cook Adu paak (ginger fudge) using 12 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Adu paak (ginger fudge)
- Prepare 250 grams of ginger.
- It's 100 grams of wheat flour.
- You need 250 grams of jaggery.
- Prepare 200 grams of ghee.
- It's 125 grams of desiccated coconut.
- It's 1/4 cup of milk.
- It's 50 grams of khus khus.
- You need 100 grams of almond powder.
- Prepare 1/4 teaspoon of cardamom powder.
- Prepare 1 tablespoon of chopped nuts.
- It's 1/4 teaspoon of cardamom powder.
- Prepare of Few strands of saffron.
It is easy to make and use. A "ginger bug" is a starter culture that will turn any fruit juice or sweetened herbal tea into a lightly fermented, naturally bubbly beverage. Tastes from all over East and Southeast Asia, Ginger + Soy is your passport to huge flavor. The menu, loaded with authentic recipes, has been crafted by skilled chefs.
Adu paak (ginger fudge) step by step
- Please use non stick pan if possible as the ginger will stick at the bottom if not using non stick. Wash the ginger and scrap the skin off. Make small pieces and in a food processor add ginger and milk and blitz it to smooth paste..
- Wash the ginger and scrap the skin off. Make small pieces and in a food processor add ginger and milk and blitz it to smooth paste. In a non stick pan add 2 tablespoon ghee and roast the wheat flour. Once it is light golden brown add the desiccated coconut and almond powder and roast for 2 minutes. Remove in a bowl..
- In the same pan add 1 tablespoon ghee and cook the ginger paste until it changes colour. Add the remaining ghee and jaggery. Let it cook until the jaggery has melted. Let it cook for 2 to 3 minutes. Finally add the wheat flour, cardamom, saffron and nuts and mix well. Cook until the ghee leaves sides. Transfer in a greased tin and press it evenly with spatula. Garnish wit nuts and khus khus. Let it set before cutting in desired shapes..
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That ginger has remarkable medicinal properties has been well known and studied by many groups, particularly from India, China, Pakistan and Iran. That it has dozens of drug molecules has also been reported. Ginger juice is the juice of the root. Candied or crystallized ginger is ginger cooked in a sugar syrup, while preserved ginger is in a sugar-salt mixture: both of these are used primarily for sweets and desserts. Pickled ginger, used as a palate cleanser with sushi, is ginger preserved in sweet vinegar.