Arrowroot powder is the starch component of the perennial tuber, marantha, found in tropical forests. It has a neutral taste when used in cooking and it is easy to digest. The jelly like Duddali is a common konkani dessert. My mom makes it using almond milk and jaggery, but I made this little different.
1 cup arrowroot powder
2 cup water melon juice (do not add water while making the juice)
1 tablespoon sugar
1/4th tsp cardamom powder
1/2 tsp ghee to apply on the plate
Take 1 cup of arrowroot powder in a bowl, add 3 cups of water and keep it aside for 10 minutes, then discard the water gently, keep aside the remaining arrowroot. Use a blender and make 2 cups of watermelon juice without adding water. Add the juice to the Arrowroot, mix it well. Heat a nonstick pan on a medium heat, add the mixture of the watermelon and arrowroot. Stir continuously for 10 minutes . It should be mixed evenly otherwise it may form lumps. When the mixture thickens, add sugar, cardamom powder, mix well. Adjust the heat to low to medium, stir well until this mixture leaves from the pan. Grease a plate with ½ tsp ghee, pour the mixture, spread it evenly with a flat spatula. Keep it in a refrigerator for an hour to cool, then cut in to desired shape and enjoy the cool Arrowroot Halwa (duddali). You can use any fruits you like instead of watermelon