Baked Watalappan

Name: Baked Watalappan
Total time: 60 min
Cuisine: Indian
Ingredients: 900 g Jaggery; 8 Cardamom; Cinnamon sticks; 200 g Sugar; 200 ml Hot water; 100 g Sugar; 480 g Fresh milk; 20 Eggs; Vanilla; Cardamom & Cinnamon powder; Roasted cashews

Serves 1

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Baked Watalappan

youtube.com

Serves 1

Directions

1Chop the jaggery into smaller pieces.
2Add cardamom and cinnamon sticks to a pan and roast them.
3Transfer the roasted spices to a food processor and grind them into a powder.
4Add 200g of sugar to a pan and melt it to create a caramel.
5Pour 200ml of hot water into the caramel and stir until combined.
6Add the chopped jaggery to the pan and mix until it dissolves.
7Add 100g of sugar to the jaggery mixture and stir until fully dissolved and well combined.
8Pour 480g of fresh milk into the mixture and stir until everything is well incorporated.
9Leave the treacle mix aside to cool down.
10Crack 20 eggs into a mixing bowl and whisk them well.
11Add vanilla extract and the ground cardamom and cinnamon powder to the whisked eggs, then mix well.
12Pour the cooled treacle mix into the egg mixture and whisk until thoroughly combined.
13Strain the mixture into a glass baking dish.
14Sprinkle roasted cashews over the top of the mixture in the baking dish.
15Cover the baking dish tightly with aluminum foil.
16Place the covered baking dish into a larger baking tray.
17Pour hot water into the larger baking tray, creating a water bath around the baking dish.
18Bake in a preheated oven at 180°C for 60 minutes.
19Remove the baked watalappan from the oven and carefully uncover it.
20Refrigerate the watalappan for a few hours until set.
21Slice and serve the baked watalappan.

Ingredients

900 g Jaggery
8 Cardamom
Cinnamon sticks
200 g Sugar
200 ml Hot water
100 g Sugar
480 g Fresh milk
20 Eggs
Vanilla
Cardamom & Cinnamon powder
Roasted cashews

Equipment

Chopping boardKnifePanWooden spoonFood processorMixing bowlWhiskStrainerBaking dishAluminum foilBaking trayOvenServing plateSpatula

Tips

Refrigerate for a few hours after baking to allow it to set.

Baked Watalappan

Serves 1

youtube.com

Baked Watalappan

youtube.com

Serves 1

Directions

1Chop the jaggery into smaller pieces.
2Add cardamom and cinnamon sticks to a pan and roast them.
3Transfer the roasted spices to a food processor and grind them into a powder.
4Add 200g of sugar to a pan and melt it to create a caramel.
5Pour 200ml of hot water into the caramel and stir until combined.
6Add the chopped jaggery to the pan and mix until it dissolves.
7Add 100g of sugar to the jaggery mixture and stir until fully dissolved and well combined.
8Pour 480g of fresh milk into the mixture and stir until everything is well incorporated.
9Leave the treacle mix aside to cool down.
10Crack 20 eggs into a mixing bowl and whisk them well.
11Add vanilla extract and the ground cardamom and cinnamon powder to the whisked eggs, then mix well.
12Pour the cooled treacle mix into the egg mixture and whisk until thoroughly combined.
13Strain the mixture into a glass baking dish.
14Sprinkle roasted cashews over the top of the mixture in the baking dish.
15Cover the baking dish tightly with aluminum foil.
16Place the covered baking dish into a larger baking tray.
17Pour hot water into the larger baking tray, creating a water bath around the baking dish.
18Bake in a preheated oven at 180°C for 60 minutes.
19Remove the baked watalappan from the oven and carefully uncover it.
20Refrigerate the watalappan for a few hours until set.
21Slice and serve the baked watalappan.