Dudali (Arrowroot Halwa)

Today I am posting a recipe from Karnataka. Every day this month I will post a recipe from a different state in India.

Karnataka is a coastal state to the south of Maharashtra. It is a big state with several regions. As with most states this size there are many sub cultures in the state. The coastal region especially to the north is very different from southern areas like Bangalore and Mysore.

The regions have different cuisines and art. In Shimoga district in the western ghat an art form Chittara is very popular. Chittara, meaning picture, was used to decorate the walls of the homes in the region were it originated. It has since been identified as an ancient art form that needs to be preserved. You will find Chittara paintings on canvas and pots sold commercially providing the artist much needed money to keep the art alive. The picture to the left is an example of this style.

Dudali is a dish that is popular in Konkani speaking coastal Karnataka. I have since learnt that it is made in Kerala as well. Dudali is made with arrowroot powder. This powder is derived from a tuber which is washed, cleaned, dried and then powdered. Arrowroot is a thickening starch like tapioca or cornstarch. When cooked with milk and coconut and cooled, it turns into this milky white, smooth textured barfi.

I had this dish at a friends house and asked her for the recipe. Like a score of other recipes I never tried it until now.

You will need
1 cup arrowroot powder
1/4 cup sugar
1 cup milk
1 cup water
2 tbsp. thick coconut milk or coconut pulp
2 pods cardamom
a few cashews for garnish

Shell the cardamom pods and pound the seeds into a powder. Keep aside. Grease a baking tray and keep aside.
Whisk together the arrowroot powder, sugar, milk and water in a pan and bring to a boil on medium heat.

Add the coconut milk or pulp. Continue to whisk continuously while the mixture thickens. Lower heat if needed.

As the mixture thickens it will start leaving the edges of the pan.

Transfer to the greased dish and smooth out the top with the moistened bottom of a cup. Let it cool for an hour.

Cut it into barfi sized squares and serve.