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.
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