USDA Organic Kithul Jaggery
NO Added Sugar - 100% All Natural, Naturally Grown around Sinharaja Forest, Sri Lanka. Use: With Pancake, Waffles, Yogurt, Jaggery Cake and with Tea instant using Sugar.
300 ml Coconut milk -Pure Ceylon Items
200 grams Jaggery , (Pure Ceylon Items(PCI) -Kithul Jaggery), adjust to taste
5 Whole Eggs
1 tablespoon Cardamom Powder (Elaichi)-Pure Ceylon Items(PCI)
1 tablespoon Cinnamon Powder (Dalchini)-Pure Ceylon Items(PCI)
8 Pistachios , finely chopped
6 Cashew nuts , finely chopped
10 Sultana Raisins
How to make Watalappan Recipe - Steamed Egg Pudding With Jaggery
1.To begin making Watalappan Recipe, grate the jaggery and keep aside. Use only PCI- Kithul Jaggery as palm jaggery or sugar doesn’t give you the authentic flavour.
2.Crack the eggs and add them in a big bowl. Beat the eggs until frothy.
3.In a blender, add the beaten frothed up eggs, PCI-coconut milk, grated PCI-Kithul jaggery, PCI-cardamom powder and PCI-cinnamon powder. Blend until it becomes fluffy without any lumps.
4.Strain the mixture using a cloth or strainer and pour into a steaming bowl. Finely chop the pistachio, cashew, raisins or kishmish and sprinkle half of it on the mixture.
5.Cover it with a foil and steam for 30 minutes in a steamer or pressure cooker on a medium heat.
6.Turn off the heat once it is cooked well. Remove the Watalappan from the steamer, sprinkle the remaining chopped nuts over the Watalappan and serve it chilled.
7.Serve Watalappan Recipe as a festive dessert.
USDA Organic Kithul Jaggery - 300g
Ingredients: Organic Ceylon Wild Palm (Kithul - Caryota)Nectra