Watalappam

Watalappam

Hi friends,

I have come to you after a very long break. Hope all are keeping in good health. Today I am uploading a recipe which is a very popular dish is Sri Lanka. Watalappam is made by Sri Lankan Muslims which is loved by all over Sri Lanka. I am uploading this recipe for lot of my friends. Hope you all will enjoy it.

Ingredients

10 eggs

150g sugar

500g juggery

¼ cup hot water

1 cup thick coconut milk

2 tsp powdered cardamoms

1/8 tsp or little more salt

Method

Add sugar to a pan and keep on low heat till the becomes gold in colour. Do not stir, can shake the pan few times.

Add the juggery and hot water and stir it with a spoon. Keep stirring until the juggery melts.

Take it off the fire.

Cool the juggery mixture for about 10-15 mins. Should not cool completely as it will become hard.

Add the milk and stir.

Beat the eggs lightly.

Add the eggs to the juggery mixture little at a time to avoid curdling.

Keep stirring while adding.

Add the cardamom powder and salt.

You can check for sweetness and add more sugar.

Strain it to a bowl.

Pour it to the bowl in which you are going to bake.

Cover with a foil and make few holes on top of the foil.

Add water to a big pan and keep the bowl inside and steam for about 45 minutes. Insert a toothpick and check if its cooked. The toothpick should come out clean if its done.

Decorate with roasted cashew and raisins.

This can be served hot or cold. Can keep in room temperature for about 2 days. Can refrigerate up to 7-10 days.

Note

This can be baked also. In that case you can use any baking trays or a pyrex dish. Cover with a foil make few holes.  Add some water

to a bigger tray and keep the dish in that.

Bake at 200C for 30-40 minutes. Check and see if its done.Can cut into pieces and serve.

Sorry I could not take good pictures.