Watalappan (spiced coconut custard)

1 servings

Ingredients

Quantity Ingredient
5 Eggs
250 grams Jaggery
250 millilitres Thick coconut milk
150 millilitres Water pinch powdered cardamom pinch cinnamon powder pinch powdered nutmeg
¼ teaspoon Rose essence
50 grams Cashewnuts

Directions

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, cardamon, cinnamon, nutmeg and rose essence and pour into a greased bowl. Cover with greaseproof paper and steam for 1-½ hours. Sprinkle with cashewnuts before or after steaming. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0

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