Wash and Pat dry Ginger.

[url href="https://kitchenofdebjani.com/wp-content/uploads/2014/12/Candied-2BGinger-300x203.jpg"][/url]

Remove the skin from the Ginger.

Thinly slice Ginger.

Take Ginger Strips in a saucepan and pour cold water (I have added 2 Cup of Water) to cover those completely and then start boiling in high flame.

Simmer the heat after 2-3 minutes and discard the water.

Following the same process boil ginger strips with water and discard water for 2 more times.

Take 1 Cup each of sugar and Water in another Saucepan and cook in high flame and reduce the flame when the mixture brings to boil.

Add ginger strips and cook in low flame for around 30-40 minutes or till the peels turn translucent in colour. Don’t stir while cooking the Peels since stirring can cause crystallization of sugar.

Switch off the flame and separate the peels from the sugar syrup by straining.

Store discarded syrup in a container for future use.

Allow ginger strips to dry for around 5-10 minutes and then roll them in Castor Sugar.

Place sugared Ginger in a wire rack to allow them to dry for around 7-8 hours or overnight.

Store Candied Ginger in a container for future use.