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Jeggery Coconut Milk Pudding ( Watalappan) Recipe

Jeggery Coconut milk Pudding ( Watalappan) Recipe
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Cooking Time : 45 minutes
Serving : 6
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Prepare the ingredients before making Jeggery Coconut milk Pudding ( Watalappan) in your home. Then, follow these steps below to serve Jeggery Coconut milk Pudding ( Watalappan) for your family or friends.

Ingredients: Jeggery Coconut milk Pudding ( Watalappan)

  • 250 grams jagerry
  • 50 grams coconut milk powder
  • 250 ml warm water
  • 5 whole eggs
  • 3 cardamon
  • 1 slice cinnamon
  • 1 pinch nutmeg powder
  • 1/2 cup crushed cashew nuts
  • 1/3 cup sultanas

How to Make Jeggery Coconut milk Pudding ( Watalappan)

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Jeggery Coconut milk Pudding ( Watalappan) in your home by yourself.

    Step 1
  • 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.
  • Step 2
  • Mix 150ml warm water & coconut milk powder. Mix well. Strain the jaggery mix to remove spices and pour into coconut milk, mix well.
  • Step 3
  • Whisk the whole eggs well and mix with the jaggery liquid , add nutmeg powder mix well.
  • Step 4
  • 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.
  • Step 5
  • Serve cold with crushed nut and sultanas. You can add nuts in mixture also but I like it separate.
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