Sri Lanka Watalappan
Recipe Description
Spiced coconut custardIngredients
- 5 eggs
- 250 gm jaggery
- 250 ml coconut milk, thick
- 150 ml water
- pinch cardamom powder
- pinch cinnamon, ground
- pinch nutmeg powder
- ¼ tsp peppermint extract|rose essence
- 50 gm cashew nuts
- Lightly beat the eggs.
- Mix the jaggery and water and boil until the jaggery has melted.
- Allow to cool. Add melted jaggery and coconut milk a little at a time to the eggs and continue to beat.
- Add the powdered cloves, cardamom|cardamon, cinnamon, nutmeg and peppermint extract|rose essence and pour into a greased bowl.
- Cover with grease proof paper and steam for 1½ hours.
- Sprinkle with cashew nuts before or after steaming.
This article uses material from the "Sri Lanka Watalappan" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
