Watalappan
Ingredients (6 servings)
Bring to boil, and simmer until the jaggery has dissolved.
Dissolve the creamed coconut in 50 ml of hot water and allow to cool.
Beat the eggs and strain into a bowl.
Mix the jaggery and milk into the beaten eggs. Add grated nutmeg. Cover bowl with greaseproof paper.
Steam in for 1 hour.
[Jaggery is available in Sri Lankan ready-to-use form known as Kitul Hakuru.]
- 150g creamed coconut
- 225g jaggery
- 5 eggs
- 1 teaspoonful grated nutmeg
Bring to boil, and simmer until the jaggery has dissolved.
Dissolve the creamed coconut in 50 ml of hot water and allow to cool.
Beat the eggs and strain into a bowl.
Mix the jaggery and milk into the beaten eggs. Add grated nutmeg. Cover bowl with greaseproof paper.
Steam in for 1 hour.
[Jaggery is available in Sri Lankan ready-to-use form known as Kitul Hakuru.]