This is one of the very popular Konkani sweets. There are few types of duddaLLis – one prepared with rice and coconut , the second one is made with arrowroot powder ( kachra peet ), the third one is made from ragi flour.
Ingredients: 1 cup arrowroot flour(kachra peet) 1 cup sugar 3 cups milk 1/4 tea spn cardamom powder 2 tbl spn chana dal (optional) 2 tbl spn cashews (optional) Ghee
Method: Cook chana dal and cashews. Keep aside. Take kachra peet (arrowroot powder) in a bowl and add water to it. In few minutes, the dirt particles float on the top and thick white paste at the bottom. Discard the water from top. Add water to the paste again and discard the water from top after few minutes. Add 1 cup milk to the paste and mix it very well. Heat remaining milk till it starts boiling. Add sugar, chana dal and cashews. Now slowly add the paste and keep stirring. Within few minutes, the milk starts thickening (like custard). Add cardamom powder. Switch off the heat. Apply some ghee to the bottom of a flat pan/shallow plate and pour the thick custard on it. When it is cooled down, cut into squares. Serve with some ghee on top (If necessary, decorate with cashews on top).
We have a big garden in front of our home, where we have grown different types of banana plants, coconut trees etc. We have both types of banana plants – one that can be eaten after ripening and the other type which is used in cooking. The second variety is called AnbaLi keLi (Not very sure if this is also called plantain). I make chips, phodis and this ambat, papads etc with these.
This ambat is prepared very frequently at home. It is very easy to make and very less time consuming. My husband and Shilpa loves this. Here we made this with plantains.
Ingredients: 1 cup plantain(anbaLi keLi) pieces 1 cup fresh/frozen coconut 1 tea spn coriander seeds 5-6 red chillies + 1 red chilli 1 tea spn mustard seeds 5-6 curry leaves 1/4 tea spn tamarind extract (or 2 pieces tamarind) or 2 pieces kokum A pinch asafoetida Oil Salt
Method: Peel the plantains and put them in water. Cut into bite sized pieces and cook in enough water. Heat a little oil and add coriander seeds. Grind with coconut, red chillies and tamarind(if using). Add the ground paste to cooked plantains. Add salt, add the kokum at this stage if using and let it boil for few minutes. Take off the heat. Heat little oil and add mustard seeds. When they start popping, add curry leaves, asafoetida, 1 red chilli cut into pieces. Pour this seasoning over the gravy. Serve hot with rice.
Serves : 4 Preparation time : 20mins
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