Duddali is a popular konkani dessert. Jelly-like arrow root duddali is like panna cotta that's set. These duddalis just melt in your mouth and are lovely to eat!
Kathre peet in konkani means arrow root powder. Kuve hittu is the Kannada word for arrow root powder. Duddali's are made using arrow root powder or by grinding rice. While both turn out to be yum the arrow root duddali has a nice glaze, is like jelly that's set, is light, easy on the stomach ;-) and has great health benefits too.
Arrow root is said to have cooling effect on the body. Thus, this duddali has cooling effect on our body. In my pre-teens and teens I had too many pimples popping up on my face everyday. The day I ate kulitha khadi or anything that would bring pimples on my face, I would pester my mom to make these delicious duddalis.
1 cup grated coconut
1/2 cup grated/powdered jaggery
1/2 cup arrowroot powder
1/2 teaspoon cardamom powder
2 tablespoons of ghee
Washing the arrowroot powder:
This step is done to remove any impurities from arrow root powder, if you happen to have pure powder then you can skip this step.
Take arrowroot powder(kathre peet) in a bowl with water. Wash the powder with hand and allow it to settle for 15-20 minutes. The powder settles at the bottom leaving clear water at the top. Throw away the top water and add more water and repeat the procedure. Drain the top water and keep it aside.
Extracting coconut milk:
Taka 1 cup grated coconut in a mixer/blender with 1 cup water and grind. Strain the mixture in a vessel using a strainer. Squeeze out all of the coconut milk from the grated coconut. Keep this concentrated coconut milk aside.
Add the squeezed grated coconut back into the blender. Add 1/2 - 3/4 cup water and blend. Strain the coconut milk into another vessel. This is diluted coconut milk.
1. Take diluted coconut milk in a pan. Add jaggery and keep it for boiling.
2. Add arrowroot powder to 1/2 cup thick coconut milk & mix well such that there are no clumps.
3. Once the jaggery melts, add the arrow root powder mixture to it, mix well.
4. As it boils, it starts to thicken. Keep stirring to prevent it from sticking to the bottom of the vessel. Keep dissolving any clumps formed.
5. If it gets too dry add more coconut milk and let it boil. Boil for few minutes. Keep stirring continuously.
6. Once it starts to solidify add cardamom powder and mix well.
7. Once it solidifies completely and starts to comes off the pan, add ghee and mix.
8. Let it boil for a minute or two so that the smell and flavour of ghee gets through. Remove off heat.
9. Meanwhile add ghee to a mould/plate and spread it uniformly, all over the mould.
10. Transfer the hot duddali mixture into the mould and even it out using a ladle. Allow it to cool.
11. Once its cooled completely, cut it into desired shapes.
For more Konkani desserts and sweets recipes look here.
Tags: Duddali, sweets and desserts, kathre peet, cooling dish, arrowroot halwa, diwali first day dessert, Konkani recipe, Konkani dish, Konkani cuisine, Udupi cuisine, Mangalore food, Konkani food.