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Ingredients
1 measure arrowroot
1 measure sugar
2 measures water
2 measures milk,
cardamom powder and saffron
Method
Soak the arrowroot in enough water and strain.
When the arrowroot powder settles, remove the extra water.
Add sugar, milk and 2 measures of water and keep on stirring on a medium flame.
When it boils the Duddali is done.
If lumps are formed in the initial stage, keep the vessel down from the fire add a little water and then keep it again on the flame.
No lumps should be in the final product.
Cardamom and kesar to be added last. Eat with a little ghee.
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