COCONUT-ALMOND JAGGERY PUDDING


This is another addition to my innovated

recipes.

It’s akin to the ‘wattalapam’recipe, and the only

difference is the addition of ground almonds

and white poppy seeds paste.This tasted like a

creamy wattalapam.

One of my friends had a recipe with white

poppy seeds ground into a sugar watallapam.

So,this is where I got the idea to add khus khus

or white poppy seeds.Adding almonds was

purely my idea.So, that’s how this lovely

creamy dessert was created .

To the recipe now

INGREDIENTS

150 gm jaggery

50 gm brown sugar or plain sugar

6 eggs

20-25 almonds

1 tsp white poppy seeds ( optional)

A pinch of salt

1.5 cups thick coconut milk

1/2 tsp cardamon powder

1/4 tsp nutmeg powder

1 tsp vanilla essence

METHOD

•Add the jaggery,sugar and half coconut milk

into a mixer jar and pulse till jaggery and

sugar are well blended.

•Strain the mixture .

•Grind the almonds and poppy seeds to a fine

paste,and set aside.

•Beat the eggs with the remaining coconut milk.

•Mix in the paste,and the rest of the

ingredients.

•Mix well and pour into a mould and steam for

30-40 minutes or till done .

•This can be baked in a bath in the oven too.

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