WATALAPPAN (COCONUT AND JAGGERY CUSTARD)


Ingredients

1 cup thick coconut milk

1/4 cup cream(optional)

6 eggs

250gm  jaggery (heat this in a pan with a little water and make into syrup strain and keep ready)

1/4 tsp.mace powder

rose essence or vanilla essence

1/8 tsp.cardamon powder

a pinch of salt

Beat eggs till frothy,add all other ingredients.pour into ramekins.sprinkle some broken cashews and raisins. Bake in a moderate oven for 35 mins or a skewer inserted comes out clean.

Note:The ramekins have to be placed in a tray of water while baking.

You can steam this dessert if you don’t opt to bake.

If theres left over jaggery syrup, you could pour  over a tsp.of it while serving.

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