Ginger Preserve | Stem Ginger Preserve | Alyache Doss | Mangalorean Ginger Preserve
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- เผยแพร่เมื่อ 28 ก.ค. 2021
- This ginger preserve is a classic Mangalorean delicacy made using tender/new ginger harvested around end of July till late August, towards the fag end of the monsoon season. It is super delicious and helps soothe a bad throat too. Find out how you can easily make it and preserve it.
Detailed/Printable recipe:
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One of my favourites! Thanks, Ruchik Randhap. You are the most authentic!
Thanks for the kind words Ashu!
Very nice.Liked.
Thanks a lot!
Love it
Thank you!
Looks so good...
Thank you so much!
You really have patience. Handwork gives good results. Really superb.
Thank you so much for your appreciation!
Your recipes are so meticulously and beautifully explained and demonstrated, Shireen. Bless your generous heart!
Thank you so much Ashu!! Comments like these gladden my heart 🥰🤗
👍👍
Thanks a lot!
I like spicy(strong) sweet ginger preserve. Does that mean I don't soak the ginger for two days? Also, would a dash of salt enhance the flavour?
You could try soaking the ginger for a day only instead of 2 days. Yes, a pinch of sugar can enhance the flavour but just a pinch 🤏
Hi Shireen! I'd really like to try this recipe but I don't have a pressure cooker. Is there any other way to prepare the ginger?
Hi Brenda, yes you can boil it in a regular pan but it may take slightly longer. Basically the pressure cooking method speeds up the process
Can we add preservatives ?
Sugar itself is the preservative. As long as the ginger pieces are completely immersed in the syrup there is not need to add any preservatives
Is adding the egg an option?
The egg helps remove impurities from the sugar. You could skip that step if you like..but I am not sure if it will affect the shelf life of the preparation in any way
@@ruchikrandhap Thank you. I asked because of the egg smell.
Wondering if it will make any difference if i skip the egg into the sugar