Jeggery Coconut milk Pudding ( Watalappan). Get Beautiful Color And Shine For Your Nails Without Compromise. Silky Smooth Taste & Totally Delicious. Buy Silk at A Store Near You!
Once melted take it from the fire,keep whisking till it. Watalappan Recipe is a traditional pudding served in the weddings, festivals and feasts in Sri Lanka. It is one of the beloved desserts of every Sri Lankans. You can have Jeggery Coconut milk Pudding ( Watalappan) using 9 ingredients and 5 steps. Here is how you cook that.
Ingredients of Jeggery Coconut milk Pudding ( Watalappan)
- You need 250 grams of jagerry.
- It’s 50 grams of coconut milk powder.
- Prepare 250 ml of warm water.
- You need 5 of whole eggs.
- You need 3 of cardamon.
- It’s 1 slice of cinnamon.
- Prepare 1 pinch of nutmeg powder.
- You need 1/2 cup of crushed cashew nuts.
- Prepare 1/3 cup of sultanas.
The main ingredients here are the Kithul jaggery, eggs and the fresh coconut milk. Kithul jaggery, or goan Jaggery is made out of a sap extracted from a palm tree called kithul. Use only Kithul Jaggery/ Goan Jaggery to make . Melt jaggery in a pan over medium heat, adding a little bit of water as needed until it is completely liquefied into a thick syrup.
Jeggery Coconut milk Pudding ( Watalappan) instructions
- 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..
But this is the traditional recipe for Watalappan that I grew up with all my life 🙂 We have made this with light coconut milk, and with reduced sugar / jaggery – and have had some people make it with agar agar and serve it as a jello instead of a pudding (changed texture, but tastes fine). Sri Lankan Watalappan – with coconut milk powder This glorious treat is usually reserved for a special occasion considering its extraordinary richness and exotic taste. Traditionally, this pudding is steamed in an aluminium pudding basin, dipped into a large pan half-filled with water. Watalappam or Watalappan is a steamed jaggery pudding, which sounds so similar to the kinnathappam made in our place, with the only difference being that the latter doesn't use the coconut milk. It is believed to have originated from the Malays, who came to the country during Dutch rule.