Serves 1
Directions
- 1Pure and clean kithul jaggery is needed to make watalappam.
- 2Blend coconut with water.
- 3Take the thick coconut milk, put it in a polythene bag and freeze it.
- 4After 3 hours, take it out of the fridge and make a hole to remove the water.
- 5Crush cinnamon, cardamom and cloves to powder.
- 6Grate nutmeg.
- 7Add coconut milk to jaggery and melt it.
- 8Beat the eggs.
- 9Pour jaggery and coconut milk mix to eggs and mix them well.
- 10Strain it.
- 11Add the spice mix.
- 12Mix it well and pour it to the buttered bowls.
- 13Cover the bowl with aluminium foil.
- 14Steam for half an hour.
- 15Remove from heat and let it cool.
Ingredients
- 3 large eggs
- 1 cup thick coconut milk (without water)
- 200 g Kithul jaggery
- 0.25 Nutmeg
- 4 Cardamom
- 5 Cloves
- 2 inch piece Cinnamon
Equipment
knifeplatebowlblenderstrainercupneedleMortar and pestlegraterspoon
Tips
- Use good quality kithul jaggery for better taste.
- Remove water from coconut milk.
- Wrap the bowl with aluminium foil before steaming.
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