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Koova Varattiyathu - Arrowroot Dessert spiced with Cardamom

This is one of the recipes which we have been given permission to reproduce by a fascinating site about India, The site is the work of Ammini Ramachandran who grew up in the part of India known as Kerala and the site tells you about its history and its traditions and cuisine. This is a sample of one of the recipes you will find on the site where there are also many interesting articles.

If you would like to know more about its creator, Ammini Ramachandran, take a look at her Biography page <click here> or by visiting her web site <click here>

Arrowroot flour is pure starch, and when boiled in water or milk, it yields a transparent and pleasant tasting jelly. Different dishes are prepared with this flour during the Tiruvathira festival.


1 cup arrowroot flour
3 cups whole milk
1/2 cup sugar
1 teaspoon crushed cardamom seeds


  • Mix the flour with a cup of milk in a heavy bottomed pan and stir well to make a smooth paste.
  • Add the remaining milk and sugar and stir well.
  • Cook this liquid over medium heat, stirring continually. It will thicken and start leaving the sides of the pot.
  • Sprinkle the cardamom powder over it and mix well.
  • Remove from the stove and spread it evenly in a well greased pan.
  • When it cools it will thicken. Cut into one-inch squares and serve.

This same flour that yields the mildly sweet jello-like desert when combined with buttermilk and spices evolves into a salty, spicy dish <click here>