Jeggery Coconut milk Pudding ( Watalappan)
Jeggery Coconut milk Pudding ( Watalappan)

Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, jeggery coconut milk pudding ( watalappan). One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Jeggery Coconut milk Pudding ( Watalappan) is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Jeggery Coconut milk Pudding ( Watalappan) is something which I’ve loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can cook jeggery coconut milk pudding ( watalappan) using 9 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Jeggery Coconut milk Pudding ( Watalappan):
  1. Make ready 250 grams jagerry
  2. Take 50 grams coconut milk powder
  3. Take 250 ml warm water
  4. Make ready 5 whole eggs
  5. Get 3 cardamon
  6. Take 1 slice cinnamon
  7. Get 1 pinch nutmeg powder
  8. Prepare 1/2 cup crushed cashew nuts
  9. Take 1/3 cup sultanas
Instructions to make Jeggery Coconut milk Pudding ( Watalappan):
  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.
  2. Mix 150ml warm water & coconut milk powder. Mix well. Strain the jaggery mix to remove spices and pour into coconut milk, mix well.
  3. Whisk the whole eggs well and mix with the jaggery liquid , add nutmeg powder mix well.
  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.
  5. Serve cold with crushed nut and sultanas. You can add nuts in mixture also but I like it separate.

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