Sri Lankan watalappam (watalappan) made the easy way.
Ingredients
- 14 ounces jaggery (Kithul Jaggery)
- ½ cup unsweetened desiccated coconut
- ¾ cup lukewarm water
- 6 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon cardamom seeds, or to taste
- 2 tablespoons chopped cashews, for garnish
Directions
Step 1
Use your hands to break up jaggery into smaller parts and put into a saucepan.
Step 2
Combine coconut and warm water in a bowl; add to the saucepan. Heat over medium heat and stir until jaggery is completely dissolved. Remove from heat and allow mixture to cool, about 15 minutes.
Step 3
Beat eggs in a bowl with an electric blender until light and creamy. Add vanilla and cardamom seeds. Combine egg mixture with cooled jaggery mixture; mix until well combined. Transfer mixture into a steamer pot or steaming bowl.
Step 4
Steam cook until the custard has cooked through, about 45 minutes. Use a knife to test to make sure the middle area has cooked through. If the middle area is still raw, cook for an additional 15 minutes. Allow watalappan to cool before refrigerating it.
Step 5
Serve chilled watalappan sprinkled with cashews.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 390 | |
% Daily Value * | |
Total Fat11g | 14% |
Saturated Fat6g | 31% |
Cholesterol186mg | 62% |
Sodium110mg | 5% |
Total Carbohydrate67g | 25% |
Dietary Fiber1g | 5% |
Total Sugars65g | |
Protein7g | |
Vitamin C0mg | 1% |
Calcium86mg | 7% |
Iron2mg | 10% |
Potassium215mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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