We never forget to ask our friends for a bowl of
watalappan for Ramazan. Here's how to make watalappan or the jaggery pudding
easily at home.
1) Ingredients
·
10 large eggs
·
500g of kithul jaggery
·
2 cups of coconut milk
·
4-5 cardamom seeds
·
1/4 teaspoon of nutmeg
·
Piece of cinnamon
·
1 teaspoon of vanilla
·
Pinch of salt
·
Chopped cashew nuts (Optional)
·
Sultana (Optional)
2) Directions
·
Whisk the eggs well in a bowl until the egg mix
turns into light color. Keep the egg mixture in the refrigerator for an hour to
avoid the smell of the eggs. Meanwhile, you can prepare other ingredients you
will need.
· Powder the cardamom, nutmeg & cinnamon.
·
Then, chop the jaggery into small chunks.
Melting jaggery will be easier if you chop the jaggery into smaller pieces.
·
Take a cooking pot and add coconut milk &
chopped jaggery and let it melt on a medium flame. Make sure you stir the
mixture well.
·
Once the jaggery is completely melted, keep it
aside and let it cool for a few minutes.
·
Then take the egg mixture & add the melted
jaggery mixture into it.
·
Again whisk both jaggery mix & egg mix well.
·
Add vanilla, salt, cardamom, nutmeg &
cinnamon to the mixture and mix all the ingredients well.
·
Take a strainer & strain the mixture into an
aluminium bowl.
·
Cover the aluminium bowl well with a thick piece
of cloth.
·
Keep another large aluminium bowl on the stovetop and fill water 1-2 inches above the bottom of the bowl.
·
Then place watalappan mixture in the large
aluminium bowl and cover the lid well so that the steam will not go out.
·
Cook the watalappan for 30-45 minutes on a low
flame.
·
After 45 minutes take the watalappan out, and
insert a toothpick in the middle. The toothpick will come out clean if the
watalappan is cooked properly.
·
Decorate your watalappan with chopped cashew nuts
and sultana.
·
Then keep it in the refrigerator before serving.
There you have one of the easiest Sri Lankan desserts.
Enjoy with your Family!
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