Recipe of Award-winning Jeggery Coconut milk Pudding ( Watalappan)

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Many things affect the quality of taste from Jeggery Coconut milk Pudding ( Watalappan), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Jeggery Coconut milk Pudding ( Watalappan) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Jeggery Coconut milk Pudding ( Watalappan) is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Jeggery Coconut milk Pudding ( Watalappan) estimated approx 45 mins.

To get started with this recipe, we have to prepare a few ingredients. You can cook Jeggery Coconut milk Pudding ( Watalappan) using 9 ingredients and 5 steps. Here is how you cook it.

Was so bored of regular caramel custard, then my mother in law told me this recipe. Made it and came out really yummy. :)

Ingredients and spices that need to be Take to make Jeggery Coconut milk Pudding ( Watalappan):

1. 250 grams jagerry
2. 50 grams coconut milk powder
3. 250 ml warm water
4. 5 whole eggs
5. 3 cardamon
6. 1 slice cinnamon
7. 1 pinch nutmeg powder
8. 1/2 cup crushed cashew nuts
9. 1/3 cup sultanas

Instructions to make 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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