Authentic Arrowroot Jaggery Recipe – Cashew & Cardamom Delight

Last Updated on 1 month by Neha Deshmukh

Authentic Arrowroot Jaggery Recipe – Cashew & Cardamom Delight

Introduction

Oh, this dessert! It’s one of those recipes that instantly transports me back to my grandmother’s kitchen. She always made it during festivals, and the aroma of jaggery and cardamom simmering on the stove is a childhood memory I truly cherish. This arrowroot jaggery sweet, studded with crunchy cashews, is a simple yet incredibly satisfying treat. It’s naturally gluten-free and surprisingly easy to make – perfect for when you want something sweet but don’t want to spend hours in the kitchen! Let’s get started, shall we?

Why You’ll Love This Recipe

This isn’t just another dessert; it’s a little piece of Indian tradition. It’s wonderfully light, not overly sweet, and has a beautiful, delicate texture. Plus, it’s a fantastic way to enjoy the goodness of arrowroot flour and jaggery. You’ll love how quickly it comes together and how much joy it brings with every bite.

Ingredients

Here’s what you’ll need to create this delightful sweet:

• 1 cup arrowroot flour (approximately 120g)
• ½ cup jaggery (approximately 120g)
• ¼ cup grated coconut (approximately 30g)
• 2 cardamom pods
• 10 cashew nuts
• 2.5 teaspoons ghee (approximately 12ml)
• 1.75 cups water (approximately 415ml)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Arrowroot Flour: Benefits and Uses

Arrowroot flour is a fantastic gluten-free alternative. It gives this dessert its lovely, slightly chewy texture. It’s also easily digestible, making it a great option for those with sensitive stomachs. You can usually find it in the baking aisle of most supermarkets or online.

Jaggery: A Traditional Sweetener & Its Varieties

Jaggery is unrefined sugar, made from sugarcane or palm sap. It has a beautiful caramel-like flavour and is packed with minerals. There are different types of jaggery – you can use regular jaggery blocks or powdered jaggery for this recipe. If using a block, you’ll need to grate it.

Ghee: The Significance of Clarified Butter in Indian Cuisine

Ghee, or clarified butter, is a staple in Indian cooking. It adds a wonderful richness and nutty flavour. Don’t skip it! It really elevates the taste. You can easily make your own ghee at home, or buy it pre-made.

Cardamom: The Queen of Spices – Flavor Profile & Selection

Cardamom is known as the “Queen of Spices” for a reason! It has a complex, fragrant flavour that adds warmth and depth. I prefer using green cardamom pods for this recipe. Lightly crush them to release their aroma.

Cashew Nuts: Regional Variations & Quality

Cashews add a lovely crunch. You can use whole cashews or broken pieces – it doesn’t really matter! Just make sure they’re fresh and good quality. Roasting them lightly enhances their flavour even more.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 1 teaspoon of ghee in a skillet over medium heat. Add the cashew nuts and fry them until they turn golden brown and fragrant. Be careful not to burn them! Set them aside.
2. Grease a 5-inch cake pan with about ½ teaspoon of ghee. This will prevent the sweet from sticking.
3. In a saucepan, boil 1.75 cups of water with the ½ cup of jaggery. Stir until the jaggery dissolves completely. Let it simmer for a few minutes, then strain the syrup to remove any impurities. This ensures a smooth, clean flavour.
4. Meanwhile, in a separate bowl, mix the 1 cup of arrowroot flour with the remaining water to form a smooth batter. Make sure there are no lumps!
5. Pour the arrowroot batter into a saucepan and cook over medium heat for about 5 minutes, stirring constantly, until it thickens into a jelly-like consistency.
6. Now, slowly add the strained jaggery syrup to the arrowroot mixture, continuing to stir constantly. Cook for another 10 minutes, or until the mixture thickens further and pulls away from the sides of the pan. This is where patience is key!
7. Pour the mixture into the greased cake pan. Sprinkle the fried cashews and grated coconut evenly over the top. Gently press them in.
8. Let the sweet cool completely at room temperature for at least an hour. Then, cut it into pieces using a buttered knife. This will make it easier to slice neatly.

Expert Tips

• Stirring constantly is crucial to prevent sticking and ensure a smooth texture.
• Don’t overcook the arrowroot mixture, or it will become too hard.
• If you find the mixture is too thick, add a tablespoon of water at a time until you reach the desired consistency.

Variations

• My Family’s Touch: My aunt always adds a pinch of saffron to the jaggery syrup for a beautiful colour and aroma.
• Nutty Delight: Feel free to experiment with other nuts like almonds or pistachios.
• Coconut Boost: Increase the amount of grated coconut for a more pronounced coconut flavour.

Vegan Adaptation

To make this recipe vegan, simply substitute the ghee with a plant-based butter alternative. Coconut oil also works well, but will impart a slight coconut flavour.

Gluten-Free Confirmation

This recipe is naturally gluten-free, as it uses arrowroot flour instead of wheat flour. However, always double-check the labels of your ingredients to ensure they are certified gluten-free if you have a severe allergy.

Adjusting Sweetness: Jaggery Levels

If you prefer a less sweet dessert, you can reduce the amount of jaggery to ¼ cup. Remember that jaggery has a different sweetness level than refined sugar, so adjust accordingly.

Festival Adaptations (e.g., Janmashtami, Diwali)

This sweet is particularly popular during Janmashtami and Diwali. You can shape it into small balls or squares for festive gifting.

Spice Level: Enhancing Cardamom Flavor

For a more intense cardamom flavour, lightly warm the cardamom pods in a dry pan before crushing them. This releases their essential oils.

Serving Suggestions

This arrowroot jaggery sweet is delicious on its own, or you can serve it with a scoop of vanilla ice cream or a dollop of yogurt. It’s also a lovely accompaniment to a cup of chai.

Storage Instructions

Store the sweet in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

FAQs

What is arrowroot flour and can I substitute it?

Arrowroot flour is a starch extracted from the roots of the arrowroot plant. It’s a great gluten-free thickener. While you can substitute it with cornstarch, the texture won’t be quite the same.

Can I use sugar instead of jaggery in this recipe?

Yes, you can use sugar, but the flavour will be different. Jaggery has a unique caramel-like flavour that sugar doesn’t have. If using sugar, use the same quantity as jaggery.

How do I know when the jaggery syrup has reached the right consistency?

The syrup should be thick enough to coat the back of a spoon. When you run your finger across the coated spoon, the line should hold its shape.

What is the best way to prevent the arrowroot mixture from sticking to the pan?

Stirring constantly is the key! Also, using a heavy-bottomed pan helps distribute the heat evenly and prevent sticking.

Can this dessert be made ahead of time?

Yes, you can make it a day ahead. Just store it in an airtight container and cut it into pieces just before serving.

How can I adjust the recipe for a firmer or softer set?

For a firmer set, cook the mixture for a longer time. For a softer set, reduce the cooking time.