Aalyachi Wadi ~ Ginger Burfi with Sushila Gajanan Kulkarni

by on September 9, 2014

Aalyachi Wadi or Ginger Burfi is a simple and sumptuous sweet dish popularly prepared in winter months using ginger, known as Aalye in Marathi. A piece of this ginger burfi consumed before breakfast is much recommended since it aids digestion and helps to control acidity.

Ginger wadi


  • Ginger pulp – 1 cup (see step 1)
  • Sugar – 2 cups
  • Fresh cream – 1 tbsp


  1. Peel the ginger and chop into thin rounds. Grind into a fine paste without adding any water.
  2. Mix the ginger pulp and sugar in a thick bottomed pan and allow to simmer on medium flame. Stir continuously to avoid sticking to the bottom. Add the fresh cream and continue to cook. Within ten minutes, the mixture will become a thick pulp and start leaving the sides of the pan. Switch off the flame.
  3. Alongside, smear a dot of ghee in a plate and transfer the cooked mixture on to the plate. Flatten it with your palm or a flat spoon. You may need to cover your palm with plastic so that the mixture spreads evenly without sticking to the palm.
  4. Cut into 1 inch squares with a sharp knife.

Sushilaji says that no other spices such as cardamom or cloves are needed since ginger has such a sharp flavour that it overpowers everything else. She also explained that when ginger is grated, it tends to become fibrous. Hence it should be chopped and pulped rather than grated.

Food photography by Harmony Magazine


This recipe was first published in The Great Granny Diaries – a column in Harmony Magazine. Part-1 of this post is the interview with Sushila Gajanan Kulkarni, a Maharshtrian great-granny from Nashik.


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