Clean the ginger well and scrape the skin. Chop the ginger into 1 inch pieces.
Then use about half a cup of water and grind the ginger into a smooth paste. Strain the juice from the ginger using a fine mesh strainer.
Use about ¼ more cup of water and grind the ginger solids again and strain once again. Squeeze the ginger well and take out as much a juice as possible. Discard the solid part.
Keep the strained juice, undisturbed for about 30 minutes.
Now slowly pour the juice into another bowl. You will notice a thick layer of white sediment in the bottom. Do not use that and just use the juice.
In a pan, add the sugar along with the ginger juice and heat it up. Bring it to a gentle boil. Keep cooking this mixture until the sugar syrup attains a two string consistency. This means that when you touch the syrup using your forefinger and thumb, it should form two threads between the two fingers.
Make sure that it forms more than one string, as that determines the texture of the candy. If you take it out too soon, the candy will be like burfi and soft in texture. When you let it go longer it will be too hard. If I was doing a mistake in the recipe consistency, I would rather let it go beyond in consistency than under.
Now add the flour to the sugar syrup and mix it well so that there are no lumps. Now cook for one minute, stirring well and then turn off the flame.
Grease a plate well with ghee and pour the mixture into the greases plate. Leave it aside for few minutes and when it has partially set, use a sharp knife to cut the candy. If you don’t do it when it is still warm, it might become too hard to make clear cuts.
Let it cool down completely and then remove the candy from the plate and store in an air tight container.