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

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

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

Again keep your movements light and avoid the whisk or fork hitting the bottom of the pan. Steamed Jaggery and Coconut Milk Pudding. Once melted take it from the fire,keep whisking till it.

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

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

The main ingredients here are the Kithul jaggery, eggs and the fresh coconut milk. Kithul jaggery, or goan Jaggery is made out of a sap extracted from a palm tree called kithul. Use only Kithul Jaggery/ Goan Jaggery to make&nbsp. Grate the palm/ kithul jaggery and set aside.

Instructions 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.

In a food blender crack both the eggs one by one. Beat the egg in the same blender until fluffy. Add grated jaggery, brown sugar, coconut milk, vanilla extract and nutmeg powder. Blend until it becomes fluffy without any lumps. Strain the mixture and pour into a steaming bowl.

So that is going to wrap this up with this exceptional food jeggery coconut milk pudding ( watalappan) recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!