Sri Lankan watalappam (watalappan) made the easy way.
Ingredients
- 14 ounces jaggery , kithul jaggery
- 0.75 cups lukewarm water
- 0.5 cups unsweetened desiccated coconut
- 6 large eggs
- 1 teaspoon vanilla extract
- 0.5 teaspoons cardamom seeds , or to taste
- 2 tablespoons chopped cashews , for garnish
Instructions
-
1
Use your hands to break jaggery into pieces and place into a medium saucepan. Combine lukewarm water and coconut in a small 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.
-
2
Beat eggs in a large bowl with an electric mixer 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.
-
3
Steam until custard has cooked through, about 45 minutes. Use a knife to check the middle area has cooked through. If it's still raw, cook for 15 more minutes. Allow watalappam to cool before refrigerating.
-
4
Serve chilled watalappam sprinkled with cashews.
Nutrition Facts
Per serving
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