How to make Steamed Watalappan - Egg, jaggery and coconut milk custard.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Eggs (अंडे), jaggery
Cuisine : Sri Lankan
Course : Desserts
Steamed Watalappan Recipe Card
Hindi: anda
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.
For more recipes related to Steamed Watalappan checkout Caramel Custard, Ande ka Halwa, Lemon Strawberry Tart, Warm Souffle With Grand Marnier . You can also find more Desserts recipes like Sufi Malpua, Frosted Nuts, Pethe ka Halwa, Gajar Halwa With Pistachio Coulis.
Prep Time : 6-10 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Steamed Watalappan Recipe
Eggs 5
jaggery grated 3/4 cup
Coconut milk 1/4 cup
Nutmeg powder 1/2 teaspoon
Cinnamon powder 1/2 teaspoon
Clove powder 1/4 teaspoon
Green cardamom powder 1/4 teaspoon
Cashewnuts roughly chopped 1/4 cup
Ghee for greasing
Method
Step 1
Break eggs and put into a bowl, add jaggery, coconut milk, nutmeg powder, cinnamon powder, powdered cloves and green cardamoms and half the cashewnuts and whisk well to make a smooth batter.
Step 2
Heat sufficient water in a steamer. Grease individual serving bowls with some ghee.
Step 3
Pour a ladleful of batter in each bowl, cover each bowl with aluminium foil, place them in the steamer, cover and steam for thirty five to forty minutes.
Step 4
4.Remove the aluminium foil, garnish with remaining cashewnuts and serve hot.
