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We hope you got benefit from reading it, now let’s go back to jeggery coconut milk pudding ( watalappan) recipe. To make jeggery coconut milk pudding ( watalappan) you only need 9 ingredients and 5 steps. Here is how you do it.
The ingredients needed to cook Jeggery Coconut milk Pudding ( Watalappan):
- Get 250 grams jagerry
- Use 50 grams coconut milk powder
- Take 250 ml warm water
- Take 5 whole eggs
- Take 3 cardamon
- Prepare 1 slice cinnamon
- You need 1 pinch nutmeg powder
- Prepare 1/2 cup crushed cashew nuts
- Use 1/3 cup sultanas
Instructions to make Jeggery Coconut milk Pudding ( Watalappan):
- 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.
- Mix 150ml warm water & coconut milk powder. Mix well. Strain the jaggery mix to remove spices and pour into coconut milk, mix well.
- Whisk the whole eggs well and mix with the jaggery liquid , add nutmeg powder mix well.
- 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.
- Serve cold with crushed nut and sultanas. You can add nuts in mixture also but I like it separate.
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