Baked Watalappan
Directions
- 1Chop the jaggery into smaller pieces.
- 2Chop the jaggery into smaller pieces.
- 3Chop the jaggery into smaller pieces.
- 4Add cardamom and cinnamon sticks to a pan and roast them.
- 5Add cardamom and cinnamon sticks to a pan and roast them.
- 6Add cardamom and cinnamon sticks to a pan and roast them.
- 7Transfer the roasted spices to a food processor and grind them into a powder.
- 8Transfer the roasted spices to a food processor and grind them into a powder.
- 9Transfer the roasted spices to a food processor and grind them into a powder.
- 10Add 200g of sugar to a pan and melt it to create a caramel.
- 11Add 200g of sugar to a pan and melt it to create a caramel.
- 12Add 200g of sugar to a pan and melt it to create a caramel.
- 13Pour 200ml of hot water into the caramel and stir until combined.
- 14Pour 200ml of hot water into the caramel and stir until combined.
- 15Pour 200ml of hot water into the caramel and stir until combined.
- 16Add the chopped jaggery to the pan and mix until it dissolves.
- 17Add the chopped jaggery to the pan and mix until it dissolves.
- 18Add the chopped jaggery to the pan and mix until it dissolves.
- 19Add 100g of sugar to the jaggery mixture and stir until fully dissolved and well combined.
- 20Add 100g of sugar to the jaggery mixture and stir until fully dissolved and well combined.
- 21Add 100g of sugar to the jaggery mixture and stir until fully dissolved and well combined.
- 22Pour 480g of fresh milk into the mixture and stir until everything is well incorporated.
- 23Pour 480g of fresh milk into the mixture and stir until everything is well incorporated.
- 24Pour 480g of fresh milk into the mixture and stir until everything is well incorporated.
- 25Leave the treacle mix aside to cool down.
- 26Leave the treacle mix aside to cool down.
- 27Leave the treacle mix aside to cool down.
- 28Crack 20 eggs into a mixing bowl and whisk them well.
- 29Crack 20 eggs into a mixing bowl and whisk them well.
- 30Crack 20 eggs into a mixing bowl and whisk them well.
- 31Add vanilla extract and the ground cardamom and cinnamon powder to the whisked eggs, then mix well.
- 32Add vanilla extract and the ground cardamom and cinnamon powder to the whisked eggs, then mix well.
- 33Add vanilla extract and the ground cardamom and cinnamon powder to the whisked eggs, then mix well.
- 34Pour the cooled treacle mix into the egg mixture and whisk until thoroughly combined.
- 35Pour the cooled treacle mix into the egg mixture and whisk until thoroughly combined.
- 36Pour the cooled treacle mix into the egg mixture and whisk until thoroughly combined.
- 37Strain the mixture into a glass baking dish.
- 38Strain the mixture into a glass baking dish.
- 39Strain the mixture into a glass baking dish.
- 40Sprinkle roasted cashews over the top of the mixture in the baking dish.
- 41Sprinkle roasted cashews over the top of the mixture in the baking dish.
- 42Sprinkle roasted cashews over the top of the mixture in the baking dish.
- 43Cover the baking dish tightly with aluminum foil.
- 44Cover the baking dish tightly with aluminum foil.
- 45Cover the baking dish tightly with aluminum foil.
- 46Place the covered baking dish into a larger baking tray.
- 47Place the covered baking dish into a larger baking tray.
- 48Place the covered baking dish into a larger baking tray.
- 49Pour hot water into the larger baking tray, creating a water bath around the baking dish.
- 50Pour hot water into the larger baking tray, creating a water bath around the baking dish.
- 51Pour hot water into the larger baking tray, creating a water bath around the baking dish.
- 52Bake in a preheated oven at 180°C for 60 minutes.
- 53Bake in a preheated oven at 180°C for 60 minutes.
- 54Bake in a preheated oven at 180°C for 60 minutes.
- 55Remove the baked watalappan from the oven and carefully uncover it.
- 56Remove the baked watalappan from the oven and carefully uncover it.
- 57Remove the baked watalappan from the oven and carefully uncover it.
- 58Refrigerate the watalappan for a few hours until set.
- 59Refrigerate the watalappan for a few hours until set.
- 60Refrigerate the watalappan for a few hours until set.
- 61Slice and serve the baked watalappan.
- 62Slice and serve the baked watalappan.
- 63Slice and serve the baked watalappan.
Ingredients
- 900 g Jaggery
- 900 g Jaggery
- 900 g Jaggery
- 8 Cardamom
- 8 Cardamom
- 8 Cardamom
- Cinnamon sticks
- Cinnamon sticks
- Cinnamon sticks
- 200 g Sugar
- 200 g Sugar
- 200 g Sugar
- 200 ml Hot water
- 200 ml Hot water
- 200 ml Hot water
- 100 g Sugar
- 100 g Sugar
- 100 g Sugar
- 480 g Fresh milk
- 480 g Fresh milk
- 480 g Fresh milk
- 20 Eggs
- 20 Eggs
- 20 Eggs
- Vanilla
- Vanilla
- Vanilla
- Cardamom & Cinnamon powder
- Cardamom & Cinnamon powder
- Cardamom & Cinnamon powder
- Roasted cashews
- Roasted cashews
- 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.