Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, jeggery coconut milk pudding ( watalappan). One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Watalappan(steamed jaggery pudding)learn how to make this traditional and authentic Sri Lankan dessert made with jaggery, coconut Coconut milk- use the liquid form and not powdered coconut milk. The pan you will use as a steamer- depending on the type of. See recipes for Jeggery Coconut milk Pudding ( Watalappan) too.
Jeggery Coconut milk Pudding ( Watalappan) is one of the most popular of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Jeggery Coconut milk Pudding ( Watalappan) is something that I have loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can have jeggery coconut milk pudding ( watalappan) using 9 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Jeggery Coconut milk Pudding ( Watalappan):
- Prepare 250 grams jagerry
- Make ready 50 grams coconut milk powder
- Get 250 ml warm water
- Make ready 5 whole eggs
- Prepare 3 cardamon
- Prepare 1 slice cinnamon
- Take 1 pinch nutmeg powder
- Get 1/2 cup crushed cashew nuts
- Take 1/3 cup sultanas
Jaggery is basically a hardened block of sugar, and almost everywhere else in the world it is made with cane. Watalappan: delectable pudding made with jaggery and coconut milk, topped with cashew nuts - Picture of Upali's, Colombo. Watalappan Recipe is a traditional pudding served in the weddings, festivals and feasts in Sri Lanka. Serve this delicious dessert as a Watalappan is a classic Sri Lankan Dessert Recipe.
Steps to make Jeggery Coconut milk Pudding ( Watalappan):
- Crush jaggery and mix with 100ml water. Add cardamon, cinnamon. Heat and mix well until jaggery dissolve completely, bring to boil, simmer for 2-3 minutes. Remove heat & cool down.
- Mix 150ml warm water & coconut milk powder. Mix well. Strain the jaggery mix to remove spices and pour into coconut milk, mix well.
- Whisk the whole eggs well and mix with the jaggery liquid , add nutmeg powder mix well.
- Pour the whole liquid mixture in a Pyrex bowl. In pre heated oven pour hot water in baking tray so that the bowl is 1/2 or 1/3 immersed. Cook for 45 min in 180°C.
- Serve cold with crushed nut and sultanas. You can add nuts in mixture also but I like it separate.
It is spiced with cinnamon and cardamom and sweetened with goan jaggery. Can use condensed milk or even thickened cream instead of cocnut milkYou can also vary or enhance the aroma and flavour by adding cinnamon or The most important thing when you make watalappan should be with out any excess liquid. It wont look nice on the plate. Sri Lankan Watalappan Cardamom Spiced Coconut Custard - The Flavor Bender. Sri Lankan Watalappan Cardamom Spiced Coconut Custard, delicious dairy-free coconut custard with cardamom & nutmeg & sweetened with unrefined brown sugar.
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