Watalappam

Name: Watalappam
Total time: 3600 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 200 ml coconut milk; 200 g palm jaggery(melted); 5 large egg; 4 Cardamom; 1/4 cup cashew nuts; 2 tbsp dry grapes; 1 tbsp ghee

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Qatar

a coconut custard pudding made of coconut milk jaggery, cashew nuts, eggs, cardamom, and sometimes thick pandan juice or grated vanilla pods. The dessert has come to be strongly identified with Sri Lanka's Muslim community and is a part of a traditional Eid al-Fitr celebrations, marking the end of Ramadan. It is also popular during weddings, religious festivals and other social functions and celebrations.
#ERC
#eid special
#watalaapam
#dessert
#sweet
#cookpad

Travel with Hena @sofi1990

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Ingredients

1hr

4 servings

200 mlcoconut milk
200 gpalm jaggery(melted)
5large egg
4Cardamom
1/4 cupcashew nuts
2 tbspdry grapes
1 tbspghee

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Steps

1hr

1

Beat coconut milk and eggs together, with a whisk or hand blender until frothy
2

Add kittul, karupatti or white sugar, cardamom and continue blending. If using sugar, you will have to blend it a little longer, for the crystals to fully dissolve
3

Pour into a heat-proof dish, and steam it in a pressure cooker for 45 minutes, without the whistle on top, or in rice cooker, until a knife inserted comes out clean.
4

Heat a small tadka pan on medium flame, add ghee and fry the cashew nuts until golden brown and crisp.Then fry the dry grapes.
Turn off the flame and pour it over the Watalappam.