Uttarakhand Meethi Arbi Taro Root Jaggery Ghee Sweet Pahadi

Ingredients

• 500g taro root (arbi / colocasia) — boiled until just tender, peeled and cut into 2 cm rounds
• 3 tbsp ghee
• 1/3 cup jaggery — grated
• 1/4 tsp cardamom powder
• 1 tbsp sesame seeds — dry-roasted
• 2 tbsp water

Method

1. Boil taro root in salted water for 12 to 15 minutes until just cooked through but still holding shape.
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. Heat 2 tbsp ghee in a wide heavy pan on medium.
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. In the same pan add remaining 1 tbsp ghee.
6. Add grated jaggery and 2 tbsp water. Stir on low heat until jaggery completely melts and forms a smooth syrup.
7. Return the fried taro rounds to the pan. Toss gently to coat every piece with the jaggery syrup. Add cardamom powder. Toss.
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. Sprinkle dry-roasted sesame seeds over the top.
10. Serve warm as a festival sweet or dessert.