Step 1

Wash the ginger root before peeling under running water until you see all the dirt has been removed and clear water running under.

Step 2

Peel the ginger root and keep aside.

Step 3

Now heat a saucepan and add 2 cups of water and let it come to a rolling boil.

Step 4

Add the peels to the boiling water and lower the flame and let it simmer for about 10 minutes.

Step 5

Turn off the heat and let the juices of peels get infused in the water overnight or for at least 6 hours.(This helps extracting the maximum flavor from the peels)

Step 6

In the morning soak the jaggery/sugar in ½ cup of water and let it dissolve completely.

Step 7

Now turn on the heat for the saucepan, add 2 tbsps of freshly grated ginger again and bring it to a rolling boil.

Step 8

Now add in soaked jaggery/sugar water and let the mixture reduce by 40% to make a strong concentrate.

Step 9

Turn off the heat now and let it come down to a room temperature.

Step 10

Later sieve the mixture and transfer it to a glass jar, refrigerate and use up to 2 weeks for maximum freshness.