Oven · Stove Top · Sweet

Watalappam

WP_20150320_18_17_06_ProIngredients

3 eggs

250g palm sugar jaggery

3/4 cup coconut milk

2 cardomoms, powdered

Method

Add very little water to the jaggery and melt over low heat. Allow to cool.

Remove  pith from eggs and beat the eggs well.

Mix milk, eggs, jaggery, and cardamom powder. Use beater for bee-hive texture.

Strain into a bowl suitable for steaming.

Cover the bowl with foil. Place the bowl in a pan of water and boil until done (about 40 minutes). Alternatively, instead of boiling, cover and bake in a tray of water for 30 minutes at 160 degrees.

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