Watalappan

Name: Watalappan
Total time: 3600 s
Yield: 6-8 servings
Cuisine: Indian
Ingredients: 3/4 cups molasses (grated); 3 eggs; 2 cups thick coconut milk; 1/2 teaspoon cardamom powder; 1/2 teaspoon nutmeg powder; 1 pinch salt; as needed Oil or butter to grease the tray

Helen Thomas @cook_7814663

Mumbai

Calorie laden custard with a twist is what this is! This spiced coconut custard has it's origins in Sri Lanka. The original recipe uses kithul jaggery instead of molasses.

I have used coconut milk powder. Fresh coconut milk tastes yummy.

Calorie laden custard with a twist is what this is! This spiced coconut custard has it's origins in Sri Lanka. The original recipe uses kithul jaggery instead of molasses.

I have used coconut milk powder. Fresh coconut milk tastes yummy.

Helen Thomas @cook_7814663

Mumbai

Calorie laden custard with a twist is what this is! This spiced coconut custard has it's origins in Sri Lanka. The original recipe uses kithul jaggery instead of molasses.

I have used coconut milk powder. Fresh coconut milk tastes yummy.

Calorie laden custard with a twist is what this is! This spiced coconut custard has it's origins in Sri Lanka. The original recipe uses kithul jaggery instead of molasses.

I have used coconut milk powder. Fresh coconut milk tastes yummy.

Saved

Ingredients

1 hour

6-8 servings

3/4 cupsmolasses (grated)
3eggs
2 cupsthick coconut milk
1/2 teaspooncardamom powder
1/2 teaspoonnutmeg powder
1 pinchsalt
as neededOil or butter to grease the tray

Saved

Steps

1 hour

1

In a blender, beat the eggs, coconut milk and molasses until well combined.
2

Take care that the mixture does not become warm.
3

Add the spice powders and salt. Mix well.
4

Grease a tray and pour in the mixture. Cover with foil.
5

Cook in the double boiler method for 40 - 45 minutes. The custard will be well set when done. It will leave the sides of the tray as it cools.
6

Serve warm or chilled.