Peel the ginger root and slice into 1/8-inch thick slices .Place into a 4-quart sauce pan with the water and 8-10 tulsi leaves, set over medium-high heat. Cover and cook until the ginger is tender.
Transfer the ginger to a colander to drain, reserving 2tbsps of the cooking liquid. Weigh the ginger and measure out an equal amount of sugar.
Return the ginger and water to the pan and add the sugar and saffron. Set over medium-high heat and bring to a boil, stirring frequently.
Reduce the heat to medium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated and begins to recrystallize. Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces.
Once completely cool and dry. Mix dried tulsi powder and cardamom powder,with Boora or powdered sugar. Wrap each slice of ginger with it. Store in airtight jar.
Uses –good for digestion, cough and cold.So it is medicinal also .
Can be used as mukhwas and in spicy cookies and cakes.
Sprinkle over icecreams, salads or to sweeten coffee.
