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