Fresh ginger contains gingerols and shogaols, potent anti-inflammatory and bronchodilatory compounds that soothe throat irritation and loosen stubborn phlegm from airborne particulate matter. Fresh turmeric neutralizes free radicals in lung tissue; pairing it with ghee (a healthy lipid) and piperine from black pepper maximizes curcumin bioavailability.
60 kcal
Calories
2 g
Protein
30 g
Carbs
25 g
Fat
Lightly grease a small flat steel plate or a 6-inch square tray with ½ teaspoon of ghee and keep it ready—paak sets quickly once off the heat.
Heat 2 tablespoons of ghee in a heavy-bottomed pan on a low flame. Add the finely grated fresh ginger and grated raw turmeric. Sauté gently for 4–5 minutes, stirring continuously, until the raw moisture evaporates and the mixture turns fragrant without browning.
Lower the flame and add the powdered jaggery. Stir continuously for 2–3 minutes until the jaggery melts completely into the ginger-turmeric mixture and starts bubbling softly. (Do not overcook past the soft-bubble stage, or the fudge will turn hard and brittle.)
Immediately turn off the stove. Stir in the freshly crushed black pepper, cardamom powder, crushed almonds and walnuts, roasted sesame seeds, and desiccated coconut until evenly coated.
Transfer the warm mixture onto the greased plate and press it down evenly with the back of a spatula to about ½-inch thickness. While still warm (after 2–3 minutes), cut into 12 bite-sized squares with a sharp knife.
Let the pak cool completely to room temperature before separating the squares. Store in an airtight glass jar. Consume 1 small square each morning after breakfast.
