Caffè sukku allo zenzero secco

Ingredienti

• 1/2 cup Dry ginger (Crushed roughly )
• 1/2 cup Coriander seeds
• Palm sugar candy (for sweetening)

Preparazione

1. 1

   Break the sukku to soften it. We cannot add as such in mixer, otherwise mixie will get spoiled. So I used my hand mortar and pestle for this.

2. 2

   Transfer to the mixer and just run it to powder it coarsely. No need to powder finely. This way the aroma is very different from using fine powder, I feel.

3. 3

   Add coriander seeds and again do not powder finely, let it be coarse.

4. 4

   Transfer this to an airtight container and you can use it for a month. To make a single serving, boil 2 cups water. Lower the flame.

5. 5

   Add 2 heaped tsp of this sukku malli powder (Dry ginger+ coriander powder) and let it boil in medium flame until it reduces to half.

6. 6

   Add palm candy (Panangarkandu) as needed to sweeten and let it dissolve. Switch off the stove.

7. 7

   Filter it through a metal strainer and transfer the sukku kaapi to the cup.