Ingber, or Ingberlach, are special sweets eaten during the Passover period. Old carrots are best for this recipe.
1 teaspoon vegetable oil
14 oz. sugar
3 tablespoons water
1 lb. carrots, scraped and finely grated
½ teaspoon finely chopped fresh root ginger
½ cup walnuts, finely chopped
2 tablespoons lemon juice
With a pastry brush, lightly grease a 6-inch square baking tin with the oil and set aside.
In a medium-sized saucepan, dissolve the sugar in the water over very low heat, stirring constantly. Stir in the carrots.
Continue stirring until the sugar has completely dissolved.
Increase the heat to moderate and bring the mixture to the boil. Boil for 30 minutes or until the mixture is very thick.
Remove the pan from the heat and add the ginger, walnuts and lemon juice. Stir the mixture well and pour it into the tin.
Allow to cool. When the mixture has cooled and set slightly, cut it into 1-inch squares.
When the sweets are completely cold and hard, remove them from the tin and serve.