Dudali – A traditional arrowroot dessert (Gluten Free)

Dudali with a glass of hot arrowroot drink

In the good old days of my childhood, when fast food was unheard of, pure unadulterated arrowroot powder was freely available in the market.

The fine arrowroot powder gives out a coarse appearance because of its crystalline nature.

Whenever a person in the family was struck down by illness, especially typhoid or diarrhea, and unable to take solid food, arrowroot powder would promptly be used to make a reviving hot drink followed by a few chunks of dudali. Soon, the patient would recover in health and strength, finding himself/herself with an excellent appetite for regular food. However, the very softness and taste of dudali would linger on everyone’s tongue, that within days, a fresh dish would be on the table, followed by more at regular intervals. Dudali is so simple to make, it takes just 5 minutes to cook. I am sure you will love this soft and inviting dessert. Do cook and enjoy!

Print Recipe

Dudali Yum

A delicious, traditional Konkani arrowroot jelly cake dessert that can be cooked in 5 minutes.

Cuisine

Indian, Konkani

Prep Time

2 minutes

Cook Time

5 minutes

Passive Time

30 minutes

Servings

servings

Ingredients

• 150 gm arrowroot powder
• 300 ml milk
• 300 ml water
• 200 gm sugar
• 4 pods cardamom
• 15 ml ghee

Cuisine Indian, Konkani Prep Time 2 minutes Cook Time 5 minutes Passive Time 30 minutes Servings servings Ingredients 150 gm arrowroot powder 300 ml milk 300 ml water 200 gm sugar 4 pods cardamom 15 ml ghee

Instructions

To prepare:

1. Grease a plate or tray with 10 ml of ghee and set aside.
2. Shell the cardamom. Crush the seeds to powder and set aside.

To cook:

1. Put the arrowroot powder into a non-stick wok. Pour in the milk and the water, and stir thoroughly. Set on high heat. Stir continuously.
2. A minute later, tip in the sugar and go on stirring. Two minutes later, the arrowroot will start gelling.
3. Lower the heat and continue to stir for 2 more minutes. Sprinkle the crushed cardamom and stir once more.
4. Switch off the heat and transfer the gel to the pre-greased plate/tray. Pour in the rest of the ghee (5 ml) and spread and flatten the dudali with the greased bottom of a spoon. Set aside to cool.
5. Your dudali is ready to be cut into pieces in half an hour's time. Serve fresh. Enjoy!

Recipe Notes

Vegans can enjoy the goodness of dudali by substituting milk with coconut milk and ghee with coconut oil. Bon appétit!