Inji Murappa recipe | Inji Mitai | Ginger Candy Recipe
Inji Murappa/Marappa which is also called as Inji Mitai(ginger candy), good for digestion.Usually this can be available in bus and railway stations in Tamil Nadu but rarely prepares at home.It controls the travel sickness and also sickness during pregnancy.Here is the Recipe for inji Murappa.
Yields: 12-15 Medium sized Candy
Preparation Time: 15-20 minutes
Ingredients:
1 and 1/2 cup Sugar
100 g Dry ginger powder
1/4 cup Water
1 tsp Ghee
How to Prepare:
- Boil water in a kadai and then add in sugar,mix well.
- Boil well until it reaches the one string consistence.
- Add in the dry ginger powder and then mix it well without lumps.
- Once it started foaming at the top add the ghee and immediately switch of the stove.
- Grease a container with ghee and transfer the ginger mix.Let it cool down for few minutes and then cut it into your desire shape and sizes,store it in a container.
Here is the Inji Murappa is ready to taste.
My Notes:
- We can store it in room temperature,even for one month also.
- I used the dry ginger powder (sukku powder) to make this candy.If you didn’t get the dry ginger powder, you can use the fresh ginger.Grind the fresh ginger in mixie without adding water and then add the grinded paste into the sugar syrup.Boil it till it foams at the top.
- If you are using fresh ginger ,choose young ginger to make this candy.
- It is good for health but don’t take more than 2 pieces as ginger is produces more heat.
Have a Nice Day!!!
Wow ! Yummy !
Thanks for the recipe , i was yearning for it.
Nice post Prema ..I sure need this now
Very useful post prema, nicely done
Have seen them in Bus stops back home! Never knew it can be made at home! Looks delicious and healthy too!
Very useful post Prema and healthy too.As u said apt during travels.
nicely done.. reminds me of school days
Excellent recipe, bookmarked.
Lovely recipe and great pictures 🙂 would it work using sugar cane gour?
Loved your blog space prema……very happy to follow you
very use full post prema! Love the perfect squares and also like the clicks very much!
Very usefull post prema! love the perfect squares and lovely clicks!
super prema..perfectly done!!
Love this one…never thought we could make it at home…very nicely presented
Omg… Prema dear.. Where u get these recipes… Really superb…. Bookmarked…
Delicious, superb Prema, looks just like the one in the shops…
like ur choice of recipes prema.. simply awesome work..
like the strong flavor of ginger in this candy..looks perfect
wow !! thats just perfect mini sized lovely treats..
I love this,,was looking for a recipe too..can we make with fresh ginger also?store bought ones use that ,I think because of the texture I have seen..
Ok,I just read your notes…will try with fresh ginger sometime
lovely post
never knew we can make it at home ,great useful post
delicious…tempting
This is new to me .. never tasted it..
Wow!!!Perfectly made inji murappa…bookmarked.
I was smiling when I read the tittle. My amma used to always like to make it at home for digestive problems. I used to think its candy for the longest time. Thanks for the recipe. Will keep it book marked.
Very healthy mittai Prema… have to try soon
nice post.. never knew that this can be made so easily.. like the first click.. 🙂
looks absolutely yummy! nice clicks!
Lovely post Prema. Wonderful ginger candy u made, bookmarked it.
today’s post:
http://sanolisrecipies.blogspot.in/2013/05/corn-potato-paratha.html
Perfect. I wanted to try this. will try soon 🙂 thnx for sharing!
Home made inji muttai,awesome dear,useful post
Very useful and informative post…mouthwatering candy
My daughter has travel sickness, I would try out this for her, you have made it perfectly..
My way of preparing inji murabba is different. Take 7 – 8 inches piece of ginger, wash and peel the skin, dice them to big pieces. Grind the diced ginger pieces with 2 to 3 tablespoons of milk to a smooth paste. Measure ginger paste and take sugar 2 times (more sugar wld make them taste like burfi) the quantiy of ginger paste. Take both together in a kadai – no syrup consistency required in this method, keep stirring in high flame till sugar dissolves and then stir in medium flame till bubbles start forming all over and leaves the pan. Transfer it to a ghee greased plate and very quickly (it hardens and cools down quickly) smoothen the top using a ghee greased dabara or spatula, cut them into pieces, let cool and then store. Aromatic and yummy murabbas are ready!!
nice version!