Instructions: Grind the coconut to a fine paste in a blender.

Mix the sugar and water then cook on a low heat until you can take some of the cooled mixture between your thumb and forefinger and separate them to form a single thread.

Add the coconut and ginger pastes.

Cook for a minute.

Add the milk and cook on a very low heat until the mixture is thick and leaves the sides of the pan easily.

Grease a deep dish with the ghee and pour in the mixture.

Allow it to set.

While slightly warm cut the fudge into squares.

You can store this sweet in the refrigerator for a fortnight.

A sticky ginger fudge. Winters in peninsular India are not very cold but the food eaten in this season is warming and nourishing. This is also a time when a succession of festivals bring feasting and fun. The following recipes are chosen from the panorama of festive fare eaten at this time.

Serves 4

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