Place the arrowroot powder in a bowl and add the 1/2 cup of water. Keep aside for at least 15-20 minutes. Then add the milk and sugar and stir till the sugar is almost dissolved.

Grease a 7 or 8 inch round pan with ghee. Vegans can use oil instead.

Transfer the mixture into a non-stick saucepan or kadai and cook it over a medium-low heat. Do not be tempted to increase the heat to hasten the process. If the milk gets burned you will end up with brown bits of the arrowroot mixture so have patience. You need to maintain the same level of heat throughout.

Stir every few seconds. This dish requires utmost patience. Use a non-stick balloon whisk or a wooden ladle to stir constantly until you achieve a lump-free mixture

Cook until the mixture thickens into a porridge-like consistency. The mixture will begin to look slightly translucent and will begin to bubble heavily in the centre of the pan. The pudding is ready when you notice the bubbles, the mixture is pretty thick yet runny and leaves a trail when you pour with the ladle. Also the ladle will be thickly coated with the mixture.

Pour the mixture into the prepared pan. You can sprinkle saffron strands on the plate or the milk mixture just before taking it off the heat. Also, you can either place the nuts on the greased plate before pouring the mixture on it or garnish it after it has been poured.

Once the mixture has been poured quickly tap the plate a few times to help spread the mixture evenly. You can also use the back of a tablespoon dipped in hot water or greased with ghee to smooth out the lumpy surface. Cool completely and then cover the plate with cling film and refrigerate for at least 6-8 hours or until the pudding firms up.

To serve, cut the pudding into diagonal or square shapes. Duddali tastes best when served chilled.