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

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, jeggery coconut milk pudding ( watalappan). It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Jeggery Coconut milk Pudding ( Watalappan) is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Jeggery Coconut milk Pudding ( Watalappan) is something that I’ve loved my entire life.

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

The ingredients needed to make Jeggery Coconut milk Pudding ( Watalappan):
  1. Take 250 grams jagerry
  2. Make ready 50 grams coconut milk powder
  3. Take 250 ml warm water
  4. Make ready 5 whole eggs
  5. Prepare 3 cardamon
  6. Make ready 1 slice cinnamon
  7. Take 1 pinch nutmeg powder
  8. Get 1/2 cup crushed cashew nuts
  9. Get 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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