Aaley Pak

This ginger barfi is a very good digestive This is a Sanjeev Kapoor exclusive recipe.

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Ingredients list for Aaley Pak

Peel ginger, wash well and chop roughly. Soak almonds in hot water for five minutes. Drain, peel off skin and chop roughly. Combine ginger and almonds and add a little water. Make a fine paste of it. Mix seventy five mililitres of water and sugar.
Put on heat and cook until a three-string consistency sugar syrup is prepared. Add mawa, ginger and almond paste to the sugar syrup and continue cooking until the mixture thickens.
Remove from heat, beat well for ten to fifteen minutes. When mixture begins to set, pour out into a greased thali. Smoothen the surface and keep aside to cool. It might take an hour or so. When the pak is set, cut into desired size/shape.