Alyache Doss or Alyache Dos is a traditional Mangalorean Ginger Preserve. This preserve can be stored for a longer time up to one year in room temperature.
Ginger is good for the immune system, works as an antioxidant, a remedy for cough, cold and indigestion.
As I have already mentioned earlier, I am lucky to be born in a family of cooks. I remember my granny and her sisters make this alyache doss. But, I was very young then to take recipes from them. As I grew up and was away from my native place, it is where I started to miss all these yummy treats and my grandma was no more to ask for the recipe.
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Alyache Doss or Alyache Dhoss recipe
Thanks to all traditional cookbooks and the authors who have documented these traditional Dishes. To make this, I have referred to a couple of books. Some of them have the process but, exact measurements are not mentioned. Going through all this, I made a recipe with some assumptions and it turned out to be a success.
Different people follow a different process. Some of them preserve the whole ginger without chopping it. I have done it the way my grandma used to make, I mean the slices.
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Yes! The process of Alyache Doss is a bit lengthy but, I bet you will love this.
Remember to change the water at least 4 times a day. Follow every process. You can add more sugar. At any point, if you feel the syrup is too thick add hot water. And boil for some time.
Use clean & dry containers, preferably glass or porcelain for storage.
Enjoy this traditional ginger Preserve and do let me know your feedback.
lyache Doss Alyache Dhoss – Healthy Tasty Mangalorean Ginger PreserveCourse: PreservesCuisine: IndianDifficulty: Medium
Alyache Doss is a Mangalorean ginger preserve. This is made from the tender ginger in sugar syrup. This translucent ginger not only yummy but it has many health benefits.
1 Kg Tender Ginger
1 Kg Sugar
3 liters of water
- Soak the tender ginger in Water for 2 to 3 hours so that any mud particles settles down and also it makes easier to peel the skin off . You can skip this process.
- After 2 to 3 hours clean the ginger thoroughly.
- With the help of a knife peel off the skin.
- Wash the ginger thoroughly.
- Take a fork and poke all-over the ginger without breaking it. Make sure to poke entire surface of the ginger
- Soak the the ginger for 3 days. Change water 3 to 4 times a day
- On the 4th day drain the water and cut the ginger or you can also leave it as it is in case the ginger is small in size.
- In a big vessel add lot of water, when it starts boiling add the ginger and cook for 15 minutes.
- Using a clean muslin cloth strain the ginger and tie it tight. Discard the strained water. and place some heavy weight on it. Leave it for 1 to 2 hours under the weight.
- Now add the 3 liters water in a vessel add sugar and let it boil, when water starts to bubble break 1 egg Along with the shell and continue boiling.
- After some time you see the froth, scum, floating on top. At this time strain it again in a Muslim cloth. This is done to take out all the dirt in the sugar and purify the sugar mixture.
- Take a deep vessel and add this sugar syrup. Add the ginger pieces and cook for 3 hours in slow fire.
- At the end of 3 hours, you can see the syrup getting thick. Squeeze 1 lemon juice to this and mix it well. Continue cooking for 10 more minutes. This is done to avoid crystallization.
- Now the sugar syrup is thick enough and the ginger has turned translucent. Off the flame.
- When completely cooled store in glass/porcelain jar
- You can store it in dry cool place. The ginger can be kept for about a year.