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

Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, jeggery coconut milk pudding ( watalappan). It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Jeggery Coconut milk Pudding ( Watalappan) is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Jeggery Coconut milk Pudding ( Watalappan) is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can have 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. Take 250 grams jagerry
  2. Prepare 50 grams coconut milk powder
  3. Get 250 ml warm water
  4. Take 5 whole eggs
  5. Make ready 3 cardamon
  6. Prepare 1 slice cinnamon
  7. Take 1 pinch nutmeg powder
  8. Make ready 1/2 cup crushed cashew nuts
  9. Take 1/3 cup sultanas
Steps 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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