Ginger halwa, also known as inji legiyam, is a traditional recipe made with fresh ginger, gingelly oil and palm jaggery. This ginger halwa is popular with breast feeding moms for its digestive properties and is often consumed after a heavy meal.
Ginger Halwa Recipe (Inji Legiyam Recipe)
This halwa or legiyam recipe is handed to me by my aunt (perimma). It is the best way to consume ginger for a breast feeding mom. You can make this in bulk and store in fridge for a month. Many of you have been asking me to share post pregnancy recipes so I thought of sharing the food which I am having now.
After you consume lots of heavy meal, this halwa is best for digestion. Specially when you are breast feeding, it is necessary to have a balanced meal. If you have anything different like chicken or potatoes or the food that form gas, it may cause gas and indigestion in babies. It may result in diarrhea and vomiting in babies.
It is essential to include ginger in your diet when breast feeding. Usually my mom will make ginger chutney in the morning for me. Someday during dinner time she purees ginger and strain the juice and make me drink that. It is one of the most disgusting food which I ever had and sometimes it will make me vomit.
About Ginger Halwa
Ginger is widely used in Indian cooking and home remedies, especially for its digestive properties. It is traditionally used to help with nausea, bloating and other digestive related problems.
This inji legiyam, also known as ginger halwa, is a traditional South Indian preparation made with fresh ginger, palm jaggery and gingelly oil.
The sweetness of palm jaggery balances the spicy flavours of ginger, which gives the halwa a sweet and spicy taste. You can prepare a batch, store it in the refrigerator and enjoy a small spoonful after a heavy meal or whenever you feel like having it.
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Ingredients
- Ginger : Choose fresh, tender ginger so it is fresh and less spicy.
- Palm jaggery : Palm jaggery also known as karupatti is used to sweeten the halwa. It also gives the legiyam a dark color.
- Gingelly Oil - You can use gingelly oil or ghee which increase the shelf life of the halwa.
Step by Step Pictures
Ginger Puree
1)Take fresh ginger, Peel ginger skin using a spoon or peeler.
2)Chop it into small pieces. Wash it really well.
3)Take it in a blender and puree till smooth.
4)You can add very little water if needed. Don't add too much water when grinding.
Palm Jaggery Syrup
5)Take palm sugar in a bowl, add in 1 cup water and heat till it is melted.
6)Heat gently until jaggery is completely melted.
7)Strain this syrup through a sieve and set aside.
8)This is your palm jaggery syrup.
Make Ginger Halwa
9)Now Take ginger puree in a pan, add the strained palm jaggery liquid.
10)Keep mixing on medium heat till it thickens.
11)Keep on mixing. It will take around 6 to 8 minutes.
12)Once it gets to this stage. Now start adding gingelly oil little at a time.
13)keep cooking on medium low heat until the halwa start to leave the sides of the pan.
14)Once it leaves the sides, take it off the heat and allow the mixture to cool.
15)Once it is completely cooled, store in an air tight container in fridge.
16)Consume a small spoon of this halwa after you had a heavy meal. It helps in digestion.
Expert Tips
Straining is must - Always melt the palm jaggery in water and if needed strain it to remove any dirt before adding the ginger paste.
Adjust palm jaggery to taste - You can adjust the palm jaggery according to your taste, but don't add too much as it may overpower the ginger flavour.
Cook till oil separates - Cook the ginger mixture on low to medium and keep stirring continuously. This prevents it from sticking to the bottom of the pan. The halwa takes some time to thicken. So be patient while cooking the mixture. Don't rush the cooking process.
Storage - Allow the ginger halwa to cool completely before transferring it to an airtight container. Store the ginger halwa in a clean, dry airtight container in fridge. Always use a clean, dry spoon to take the legiyam.
Serving - Traditionally this ginger halwa is prepared as part of a post pregnancy. Serve a small spoonful after a heavy meal.
FAQ
Q. Why is inji legiyam prepared after pregnancy ?
Inji legiyam is traditionally prepared for new mothers during the postpartum period. It is commonly enjoyed in small quantities after a heavy meal to support digestion.
Q. Can I use regular jaggery instead of palm jaggery ?
Yes, you can use regular jaggery instead of palm jaggery. Both work well in this recipe. Regular jaggery gives a slight different color and flavour to the halwa.
Q. Why does my ginger halwa taste bitter ?
Ginger naturally has a strong, savory taste. Using old, fibrous ginger or adding too much ginger can make the halwa taste bitter. Make sure to use fresh ginger and adjust the palm jaggery to balance the flavours.
Q. Is ginger halwa the same as diwali legiyam ?
No, both are different. Diwali legiyam usually contains dry ginger, pepper, cumin, kandanthipili and other spices. This ginger halwa is a simple recipe made with ginger and palm jaggery, traditionally enjoyed during the postpartum period.
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Ginger Halwa Recipe (Inji Legiyam Recipe)
Equipment
Ingredients
- 250 grams Ginger
- 400 grams Karupatti (Palm jaggery)
- 1 cup Water
- ¼ cup Gingelly Oil
Instructions
- Take fresh ginger, Peel ginger skin using a spoon or peeler. Chop it into small pieces. Wash it really well. Take it in a blender and puree till smooth. You can add very little water if needed.
- Take palm sugar in a bowl, add in 1 cup water and heat till it is melted. Strain and set aside.
- Now Take ginger puree in a pan, add the strained palm jaggery liquid and keep mixing on medium heat till it thickens. Keep on mixing. It will take around 6 to 8 minutes.
- Now start adding gingelly oil little at a time and keep cooking on medium low heat until the halwa start to leave the sides of the pan.
- Once it leaves the sides, take it off the heat and allow the mixture to cool. Once it is completely cooled, store in an air tight container in fridge.
- Consume a small spoon of this halwa after you had a heavy meal. It helps in digestion.
Notes
- Consume a small spoon of this halwa after you had a heavy meal. It helps in digestion.
- You can store this in an air tight container in fridge for upto 1 month in fridge.
- You can add some ghee instead of oil during the last stage and mix well. Adding ghee will make the halwa non-sticky and increase shelf life.
Nutrition
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This is absolutely an apt and very thoughtful to post it now. I have been planning to make this but you how it is at home! Anyways, wishing you and everyone in your family a very happy ,safe and sparkling Diwali. Hugs to Mittu ??