Arrowroot powder is very well known as a thickening agent. These are also known as KACHRA PEET. Arrowroot is a powder made from the tubers. Have you ever seen a turmeric leaf? The leaves of tubers are very similar to a turmeric leaf with thicker veins and it has no aroma unlike turmeric leaf. To make arrowroot powder, first this leaf is sun-dried and these are next subjected to a tedious process of making arrowroot powder. Even after the process, it has many many dirt particles in it and needs to be cleaned before using. You have to wash this powder thoroughly with water and set aside till the powder settles down and the impurities float up. Discard the water and just use the arrowroot powder which is at the bottom. Starch present in arrowroot powder is very easily digested and hence arrowroot is very well known to sooth people with stomach related problems. Arrowroot has very very less calories, very rich in protein than that of other tropical food sources. Most importantly it’s gluten-free. So, with all these I can conclude that you can eat this sweet with no guilt of consuming more calories . But donot forget to substitute sugar with jaggery in that case 🙂
We in Mangalore call this as “kuvve peet” and the dish is “kuvve pitta duddali”. In my native place where i come from the powder which we get are not super fine particles. They look like small white stones packed in a transperant packet. That is the reason we first mix it with water and dissolve the stones in water before use There is another type of duddali using Finger Millet which is also a very very healthy. I shall post it soon too.
Measurements used : 1cup-150gms
Arrowroot powder – 1cup
Sugar – 1cup
Water – 1cup
Milk – 2cups
Cardamom powder – 1tsp
Ghee/clarified butter – for greasing
- In a bowl, mix the arrowroot powder with water till it has no lumps. Set this aside for 5 minutes. Discard the water and again add water to this mix it thoroughly and set aside for nearly 2hours. You can also leave it overnight. The arrowroot powder settles at the bottom and water and other impurities (if any) floats on top. Discard the water and mix the paste. As they tend to settle down and harden. Mix it well with a spoon.
- Now on a medium glass flame, heat all the other ingredients and bring to boil. Use a heavy bottomed vessel.
- Turn the flame to low and with cotinuous stirring with one hand pour in the arrowroot mix into the milk-sugar slowly and do not forget to stir. And you will have to mix it in one direction (clockwise or anti-clockwise) till the mixture gets thick and doesn’t stick to the bottom anymore. Do not stop stirring else you might end up with lumps in it.
- Grease a dish with clarified butter and pour this in it. Spread evenly but be quick.
- Allow it to rest for an hour or two. Cut into whichever shape you prefer
- Store it in the refrigerator 🙂
- This can get a little tricky especially when you add arrowroot slurry into the hot milk-sugar mix. So what best you can do is, use a non stick pan instead of steel. It doesn’t stick to the bottom and a spatula to continuously stir till done.
- Making duddali needs a bit of practise. Do not get disappointed if it doesn’t turn out superb at the first go 🙂 arrowroot powder can get nasty at times …. 🙂
- Nowadays you get arrowroot powder easily in supermarkets which are super cleaned. But still soak it for at least 30mins in water and go ahead with the step 2
- Making duddali once in a while is recommended because of it’s health benefits
- So the proportion goes like this 1:1:3 1 cup of arrowroot powder needs 1 cup of sugar and 3 cups of milk+water
- You can add more sugar if you wish to to overpower the taste of arrowroot if you don’t like it.
- If your adding grated jaggery instead of sugar use 1.5 cups of grated jaggery instead of 1cup of sugar