Arrowroot Halwa / Duddali
A very tasty sweet dish in Konkani cuisine, made of jaggery, milk and without ghee / oil.
Makes: 1 steel thali (7 - inches in diameter)
Serves: 6 – 8
Tip: Please use same measuring cup to measure arrowroot powder, milk, water and jaggery.
1 cup (200 g) arrowroot powder (good quality available @ leading supermarkets (Nilgiris, Chennai), organic stores and medical stores)
1 cup boiled and cooled milk
2 cups water
1 cup melted and sieved jaggery (or to taste or 1 cup + 1 tablespoon or – 1 tablespoon jaggery) or 1 cup sugar
2 pinches cardamom powder
Heat a non stick pan on medium heat. Add arrowroot powder, milk and water. Mix all the ingredients well. Stir continuously for 10 minutes on a medium to low heat. It should be mixed evenly - else it may form lumps. When the mixture slightly thickens (approximately 15 minutes), add melted and sieved jaggery (or sugar) and mix well. Adjust heat to low to medium and stir well until this mixture leaves from the pan / thickens (it may take another 15 minutes to reach at this stage). Switch off the heat. Sprinkle cardamom powder and mix well.
Grease a steel thali with 1/2 teaspoon ghee / oil and keep aside.
Pour the mixture on a greased thali and spread it evenly with a flat spatula. Keep aside to cool for one hour and later cut it into desired shape and sizes.