Recipe of Ultimate Jeggery Coconut milk Pudding ( Watalappan)

Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to prepare a special dish, Recipe of Homemade Jeggery Coconut milk Pudding ( Watalappan). It is one of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Jeggery Coconut milk Pudding ( Watalappan), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Jeggery Coconut milk Pudding ( Watalappan) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Jeggery Coconut milk Pudding ( Watalappan) is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Jeggery Coconut milk Pudding ( Watalappan) estimated approx 45 mins.

To begin with this recipe, we have to prepare a few ingredients. You can have Jeggery Coconut milk Pudding ( Watalappan) using 9 ingredients and 5 steps. Here is how you cook that.

Was so bored of regular caramel custard, then my mother in law told me this recipe. Made it and came out really yummy. :)

Ingredients and spices that need to be Make ready to make Jeggery Coconut milk Pudding ( Watalappan):

1. 250 grams jagerry
2. 50 grams coconut milk powder
3. 250 ml warm water
4. 5 whole eggs
5. 3 cardamon
6. 1 slice cinnamon
7. 1 pinch nutmeg powder
8. 1/2 cup crushed cashew nuts
9. 1/3 cup sultanas

Steps to make to make Jeggery Coconut milk Pudding ( Watalappan)

1. Crush jaggery and mix with 100ml water. Add cardamon, cinnamon. Heat and mix well until jaggery dissolve completely, bring to boil, simmer for 2-3 minutes. Remove heat & cool down.
2. Mix 150ml warm water & coconut milk powder. Mix well. Strain the jaggery mix to remove spices and pour into coconut milk, mix well.
3. Whisk the whole eggs well and mix with the jaggery liquid , add nutmeg powder mix well.
4. Pour the whole liquid mixture in a Pyrex bowl. In pre heated oven pour hot water in baking tray so that the bowl is 1/2 or 1/3 immersed. Cook for 45 min in 180°C.
5. Serve cold with crushed nut and sultanas. You can add nuts in mixture also but I like it separate.

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So that is going to wrap it up with this exceptional food Simple Way to Make Quick Jeggery Coconut milk Pudding ( Watalappan). Thanks so much for reading. I am sure that you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!