Firstly, peel the skin of ginger and roughly chop.
Transfer the ginger to a blender and grind to smooth paste adding water if required.
Take the ginger paste into the pan and cook for a minute.
Add 400 grams of jaggery and stir well.
Stir until the jaggery melts completely.
Continue to cook until the mixture thickens and start to separate the pan. you can also check the consistency, by dropping the syrup in water and make sure it turns to soft ball consistency.
Further add ½ tsp black salt, ½ tsp turmeric, ½ tsp pepper powder and ½ tsp ghee.
Mix well making sure everything is well combined. Now immediately, drop a tsp of mixture over butter paper.
Once cooled, coat with sugar powder to avoid from sticking.
Finally, store the ginger candy in an airtight container and use it for up to 3 months.