Uttarakhand Meethi Arbi Taro Root Jaggery Ghee Sweet Pahadi

Method

1. 1

   Boil taro root in salted water for 12 to 15 minutes until just cooked through but still holding shape.

2. 2

   Do not overcook. Drain, cool and peel. Cut into 2 cm rounds. Pat dry thoroughly with a kitchen towel — dry taro glazes better than wet.

3. 3

   Heat 2 tbsp ghee in a wide heavy pan on medium.

4. 4

   Add the taro rounds in a single layer. Fry 3 to 4 minutes on each side until golden and slightly crispy on the outside. Remove and keep aside.

5. 5

   In the same pan add remaining 1 tbsp ghee.

6. 6

   Add grated jaggery and 2 tbsp water. Stir on low heat until jaggery completely melts and forms a smooth syrup.

7. 7

   Return the fried taro rounds to the pan. Toss gently to coat every piece with the jaggery syrup. Add cardamom powder. Toss.

8. 8

   Cook on low heat for 3 to 4 minutes tossing carefully until the jaggery coats and slightly caramelises on the surface of the taro.

9. 9

   Sprinkle dry-roasted sesame seeds over the top.

10. 10

    Serve warm as a festival sweet or dessert.