Friday, July 19, 2013

Kunve Pittaa Duddali - One more Aashaad Ekadashi specialty

Kunve peet is nothing but Arrowroot powder available universally. Our ancestors passed on the traditional way of making a light, non-greasy healthy pudding processing this powder with milk and sugar. For flavouring they added cardamom powder and thus Duddali is born. Duddali is also called as Manni by local Brahmins but they make it mostly with millet, adding jaggery.
Today, duddali is made in many ways. Modern generation is adept at innovations and I have seen some able young cooks formulating duddali with added fruit juices. My mother always made Kunve Pittaa Duddali for Aashaad Ekadashi other than Gajbaje, Rulanva Idli and Chapathi.

We tried this for the first time with the help of Vinaya Shenoy, our good neighbour. The result is encouraging. This duddali can be made without much effort. We have added saffron and garnished the duddali with fried cashew bits for added taste and flavour.

Kunve Peet - 1 cup
Water - 2 cups
Milk - 1 cup
Sugar - 3/4 cup
Cardamom powder - A pinch
Cashew bits fried with ghee - A handful
Saffron - A pinch soaked in 1 tbsp hot milk
You can also add raisins.

Mix kunve peet with enough water, filter and allow to stand for 2-3 hrs.
Discard the water settled above and mix sugar, 2 cups water and milk.
Heat a kadai and on slow fire, keep stirring the mixture till it starts to solidify a little like gum.
Mix saffron and cardamom powder.
Apply ghee on a platter and spread the cooked mass.
Garnish with fried nuts and raisins.
Allow to cool and then cut into square or diamond shape.
You can store this in the fridge and consume within 48 hours.

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