Watalappan Recipe / Sri Lankan Watalappan Recipe / Sri Lankan Jaggery Egg Pudding / Coconut Jaggery Steamed Pudding Recipe / Cardamom Spiced Coconut Custard - Sri Lankan Recipe

Watalappan

Ingredients

Eggs - 3

Thick coconut milk - 1 cup

( I used canned milk, fresh coconut milk is best for this recipe)

Palm sugar / Palm Jaggery / Kithul Jaggery - 3 tbsp

( add more or less according to your taste)

Cardamom powder - 1/4 tsp

Nutmeg powder a pinch

Chopped cashew nuts - 6

Palm sugar or Palm jaggery - 1 tsp ( to sprinkle at the base of the container)

Watalappan

Method

Grease a container or individual ramekins with ghee, sprinkle the palm sugar and chopped cashew nuts at the bottom and keep it aside.

Whisk eggs till well combined, dissolve the jaggery in coconut milk.in a bowl.

Now add the whisked eggs into the coconut milk mixture and gently beat till combined.

Filter this mixture and add the spices and mix.

Gently pour into the greased container, cover with an aluminum foil and steam in medium low flame for 20 minutes or till cooked.

Prick a tooth pick in the middle if tooth pick comes out clean then the pudding is cooked.

Switch off the stove and cool completely, keep it in the refrigerator for 3 hours.

Loosen the sides with a knife and invert it into a plate. Cut into desired shape and enjoy!

Note:

a) While serving sprinkle some more cashew nuts on top of the pudding with drizzled palm syrup.

b) If possible try to use fresh thick coconut milk.

c) Steaming time may vary so cook accordingly.

Thanks for visiting !