Soak pepper in milk overnight and leave it on the counter. I used boiled and chilled milk for soaking. Next day morning, grind the pepper with the milk to a fine paste. The pepper has to be soaked for 5-6 hours maximum, so you can do the soaking in the day time too.
Regarding leaving the milk on the counter, if it is a cold climate in your place, then leave it on the counter. If it is a hot climate and you feel the milk might spoil, then keep it in the fridge.
Take the ground pepper in a heavy-bottom pan. Wash the mixer in which you ground the pepper with ¼ cup water and add that water to pepper paste. Cook this mixture in a slow flame, stirring often.
While the pepper is cooking, take jaggery in a pan add ¼ water and cook in a slow flame until the jaggery is melted completely. Strain that jaggery for impurities .
Add the jaggery and the shredded ginger to the pepper mix.
Let this cook until the jaggery is fully absorbed, in a slow flame. Take care, it might splutter out of the vessel, so better to have a wide pan. Keep stirring often. It takes around 15-20 minutes for the liquid to get absorbed fully.
At this stage add the ghee and mix well. Let this be on the stove for another 10 minutes or until it the fudge comes along with the ladle when stirred.
Take it off the stove. Add honey and stir well. Let it cool, keep it in an air-tight container on the kitchen counter.
During cold days, this can be taken for 3 days continously or alternate days in a week, about the size of a gooseberry. If you are naturally a hot(pitta) body, you can take weekly once. And also have a cup of milk the day you are taking this.