This sweet slice is laden with ginger, seeds and coconut are a feast of flavour and texture. Ginger has medicinal value; it’s beneficial during the colder months as it keeps the body warm and helps to prevent coughs and colds. It also aids in reducing aggravated joint pain caused by arthritis during winter.
- 200 g fresh ginger
- 250 g ghee or clarified butter
- 50 g sesame seeds
- 100 g desiccated coconut
- 300 g wholemeal flour
- 400 g jaggery
- 1 tsp ground cardamom
- 25 g (⅓ cup) flaked almonds, toasted
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 2 hours
Peel the ginger and thoroughly wash. Place in a food processor and blend to a smooth paste. In a small pan, heat 100 g of the ghee. Add the ginger paste and cook until golden brown. Set aside.
In a frying pan or baking tray, lightly toast the sesame seeds and coconut until lightly coloured. Set aside with the ginger.
In a non-stick pan, heat the remaining ghee and add the flour. Once well sautéed, crush the jaggery and add to the flour. When the jaggery has melted, the base is ready.
In a bowl, mix the ginger paste, powdered cardamom, coconut and sesame seeds with the jaggery and mix well. Grease a dish or square cake pan with a little extra ghee and turn the mixture into it, spreading it across the base of the dish until smooth and even.
Decorate the top with flaked almonds and set aside to chill in the fridge. Once cool, cut into small squares.