This freshly ground ginger or sonth powder has an amazing smell and flavour. Give this a try once and we are sure you are not going back to the grocery store version anytime soon.
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Grate the ginger using a grater. You can also use a food processor grater or chopper attachment.
Spread the grated ginger on a baking tray and bake in a preheated oven at 140 degrees for 60-70 minutes. Divide the grated ginger between two dishes if it does not fit in one tray or plate. Mix once after 30 minutes.
Check after an hour. If you feel the mixture is not dried, bake for a few more minutes. Let this cool down completely.
Once cooled, place the dried ginger in a mixer or blender jar and grind it into a fine powder. You can grind it in batches.
Sift once through a sieve to get rid of any threads.
Store the homemade ginger powder in an air-tight container. You can store it in the refrigerator for 12 months.
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Notes
Soak the ginger in water for 5 minutes before washing it under running water. Wipe away any dirt using a cloth.
If you feel the oven temperature is a bit high then, you can reduce it further. But make sure not to bake it at a temperature higher than 140 degrees.
After grinding the powder, do not immediately store in it the container. Let it cool down and then store it in the container to prevent any moisture.
Make sure the ginger is totally dry before grinding otherwise it will take more time to dry.
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