Watalappan

Serves 1
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Directions

  1. 1Pure and clean kithul jaggery is needed to make watalappam.
  2. 2Pure and clean kithul jaggery is needed to make watalappam.
  3. 3Pure and clean kithul jaggery is needed to make watalappam.
  4. 4Blend coconut with water.
  5. 5Blend coconut with water.
  6. 6Blend coconut with water.
  7. 7Take the thick coconut milk, put it in a polythene bag and freeze it.
  8. 8Take the thick coconut milk, put it in a polythene bag and freeze it.
  9. 9Take the thick coconut milk, put it in a polythene bag and freeze it.
  10. 10After 3 hours, take it out of the fridge and make a hole to remove the water.
  11. 11After 3 hours, take it out of the fridge and make a hole to remove the water.
  12. 12After 3 hours, take it out of the fridge and make a hole to remove the water.
  13. 13Crush cinnamon, cardamom and cloves to powder.
  14. 14Crush cinnamon, cardamom and cloves to powder.
  15. 15Crush cinnamon, cardamom and cloves to powder.
  16. 16Grate nutmeg.
  17. 17Grate nutmeg.
  18. 18Grate nutmeg.
  19. 19Add coconut milk to jaggery and melt it.
  20. 20Add coconut milk to jaggery and melt it.
  21. 21Add coconut milk to jaggery and melt it.
  22. 22Beat the eggs.
  23. 23Beat the eggs.
  24. 24Beat the eggs.
  25. 25Pour jaggery and coconut milk mix to eggs and mix them well.
  26. 26Pour jaggery and coconut milk mix to eggs and mix them well.
  27. 27Pour jaggery and coconut milk mix to eggs and mix them well.
  28. 28Strain it.
  29. 29Strain it.
  30. 30Strain it.
  31. 31Add the spice mix.
  32. 32Add the spice mix.
  33. 33Add the spice mix.
  34. 34Mix it well and pour it to the buttered bowls.
  35. 35Mix it well and pour it to the buttered bowls.
  36. 36Mix it well and pour it to the buttered bowls.
  37. 37Cover the bowl with aluminium foil.
  38. 38Cover the bowl with aluminium foil.
  39. 39Cover the bowl with aluminium foil.
  40. 40Steam for half an hour.
  41. 41Steam for half an hour.
  42. 42Steam for half an hour.
  43. 43Remove from heat and let it cool.
  44. 44Remove from heat and let it cool.
  45. 45Remove from heat and let it cool.

Ingredients

  • 3 large eggs
  • 3 large eggs
  • 3 large eggs
  • 1 cup thick coconut milk (without water)
  • 1 cup thick coconut milk (without water)
  • 1 cup thick coconut milk (without water)
  • 200 g Kithul jaggery
  • 200 g Kithul jaggery
  • 200 g Kithul jaggery
  • 0.25 Nutmeg
  • 0.25 Nutmeg
  • 0.25 Nutmeg
  • 4 Cardamom
  • 4 Cardamom
  • 4 Cardamom
  • 5 Cloves
  • 5 Cloves
  • 5 Cloves
  • 2 inch piece Cinnamon
  • 2 inch piece Cinnamon
  • 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.