Watalappan Recipe - Steamed Egg Pudding With Jaggery
A eggetarian Sri Lankan recipe with coconut milk, jaggery - (kithul jaggery/ goan jaggery), whole eggs. Ready in 50 min, serves 5.
Curated byKavya Sharma🇮🇳
Instructions
12 steps- 1
To begin making Watalappan Recipe, grate the jaggery and keep aside
jaggery - (kithul jaggery/ goan jaggery)(200 grams) - 2
Use only Kithul Jaggery/ Goan Jaggery as palm jaggery or sugar doesn’t give you the authentic flavour
jaggery - (kithul jaggery/ goan jaggery)(200 grams) - 3
Crack the eggs and add them in a big bowl
whole eggs(5) - 4
Beat the eggs until frothy
whole eggs(5) - 5
In a blender, add the beaten frothed up eggs, coconut milk, grated Goan jaggery, cardamom powder and cinnamon powder
coconut milk(300 ml)jaggery - (kithul jaggery/ goan jaggery)(200 grams)whole eggs(5)cardamom powder (elaichi)(1 tablespoon)cinnamon powder (dalchini)(1 tablespoon) - 6
Blend until it becomes fluffy without any lumps
- 7
Strain the mixture using a cloth or strainer and pour into a steaming bowl
- 8
Finely chop the pistachio, cashew, raisins or kishmish and sprinkle half of it on the mixture
pistachios - finely chopped(8)cashew nuts - finely chopped(6)raisins(10) - 9
Cover it with a foil and steam for 30 minutes in a steamer or pressure cooker on a medium heat
- 10
Turn off the heat once it is cooked well
- 11
Remove the Watalappan from the steamer, sprinkle the remaining chopped nuts over the Watalappan and serve it chilled
pistachios - finely chopped(8)cashew nuts - finely chopped(6) - 12
Serve Watalappan Recipe as a festive dessert along with a complete meal of Chicken Malai Kabab Recipe, Pakki Mutton Biryani Recipe, and Tomato Onion Cucumber Raita Recipe
Rate this recipe
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Watalappan Recipe - Steamed Egg Pudding With Jaggery
A eggetarian Sri Lankan recipe with coconut milk, jaggery - (kithul jaggery/ goan jaggery), whole eggs. Ready in 50 min, serves 5.
Curated byKavya Sharma🇮🇳
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Directions
12 steps- 1
To begin making Watalappan Recipe, grate the jaggery and keep aside
jaggery - (kithul jaggery/ goan jaggery)(200 grams) - 2
Use only Kithul Jaggery/ Goan Jaggery as palm jaggery or sugar doesn’t give you the authentic flavour
jaggery - (kithul jaggery/ goan jaggery)(200 grams) - 3
Crack the eggs and add them in a big bowl
whole eggs(5) - 4
Beat the eggs until frothy
whole eggs(5) - 5
In a blender, add the beaten frothed up eggs, coconut milk, grated Goan jaggery, cardamom powder and cinnamon powder
coconut milk(300 ml)jaggery - (kithul jaggery/ goan jaggery)(200 grams)whole eggs(5)cardamom powder (elaichi)(1 tablespoon)cinnamon powder (dalchini)(1 tablespoon) - 6
Blend until it becomes fluffy without any lumps
- 7
Strain the mixture using a cloth or strainer and pour into a steaming bowl
- 8
Finely chop the pistachio, cashew, raisins or kishmish and sprinkle half of it on the mixture
pistachios - finely chopped(8)cashew nuts - finely chopped(6)raisins(10) - 9
Cover it with a foil and steam for 30 minutes in a steamer or pressure cooker on a medium heat
- 10
Turn off the heat once it is cooked well
- 11
Remove the Watalappan from the steamer, sprinkle the remaining chopped nuts over the Watalappan and serve it chilled
pistachios - finely chopped(8)cashew nuts - finely chopped(6) - 12
Serve Watalappan Recipe as a festive dessert along with a complete meal of Chicken Malai Kabab Recipe, Pakki Mutton Biryani Recipe, and Tomato Onion Cucumber Raita Recipe
Rate this recipe
