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.

WATALAPAN TARTLETS ( COCONUT CUSTARD)


The concept of the recipe is from custard tarts.

Creation is purely mine .

The taste was awesome . Those who know

about this dessert will definitely try this .

The blend of coconut milk,jaggery,eggs with

nutmeg …. this custardy tart creates a lovely

aroma all over the house .

So do try this recipe and post in your comments

INGREDIENTS

1 cup coconut milk

1/2 cup cream/ milk ( optional)

250 gm jaggery ( karupatti) crushed

6 eggs

A pinch of salt

1/4 tsp nutmeg powder

1/2 tsp vanilla essence

Few cashewnuts

1 tsp flour ( to roll the nuts and prevent sinking

down to base )

METHOD

•Heat the jaggery in a little water till melted.

•Strain and set aside.

•Beat the eggs with salt till frothy .

•Add jaggery and the rest of the ingredients,

except cashews and flour and mix well.

•Pour into prepared tarts .

•Add cashews rolled in flour and bake in a

preheated moderate oven ( 180C) for 25 -30

minutes.


For the basic tart pastry

INGREDIENTS

100 gm butter

1/4 tsp cardamon powder / essence

2 cups flour

a pinch of salt

1 egg yolk

2 tbsp powdered sugar

A little milk for binding

METHOD

•Mix all together to a firm dough.

•Do not knead too much

•Allow to rest for minimum 10-15 minutes

•Divide into portions .

•Roll out thin .

•Brush the base lightly with egg white and pour

the filling and bake .

•This can be made as one big tart too.

Variation : You can use sugar , or brown sugar as a substitute for jaggery

PINACOLADA MERINGUE PUDDING


Another sweet pineapple recipe .This again is

my innovated recipe ,and can be listed as quick

desserts .This dessert was over within minutes .

The taste was excellent! Custardy centre with

coconut milk and pineapple and a meringue ,

served warm it was really a satiating dessert .

Pineapple mixed with coconut milk is an

unique blend in taste !

Now to the recipe

INGREDIENTS

1 cup coconut milk

3 egg yolks +1 egg

3 egg whites

A pinch of cream of tartar

3 tbsp icing sugar /powdered sugar

1/2 tsp vanilla essence

1 cup pineapple chopped

3 tbsp flour

Coarsely ground cashews 1/4 cup

a pinch of salt

METHOD

•Beat the yolks + 1 egg with sugar and essence

•Add coconut milk and pineapple

•Fold in the flour and mix .

•Pour into a baking dish .

•Bake in a preheated oven for 25-30 minutes .

•Remove from oven

•Spread meringue on top

•Return to oven ( reduce the heat to 170 C), and

bake for another 20-25 minutes or until brown

on top .

•Allow to sit in oven , with oven door slightly

open for another 20 minutes.

•This is done to keep the meringue in shape

without becoming soggy .

For the meringue

•Beat the 3 egg whites with cream of tartar

until stiff peaks form.

•Fold in icing sugar , a few drops of vanilla

cashews and spread over pudding and bake .

So do try this recipe and post in your

comments!

COUNTRY SUGAR MILK SLICE


The easiest dessert ever!Sugar or jaggery may

be used.

I’m not able to get sulphur free sugar due to the

lockdown.White refined sugar can never be

in my mind ,so trying my hand with country

sugar.

It’s a simple dessert,but it’s like comfort food .

You can steam this on the top container of

your rice cooker ,while cooking your rice.

You could even bake this .

Now to the recipe

INGREDIENTS

1 cup milk / coconut milk

5 eggs

1/4 cup sugar or to your taste

A little grated nutmeg

1/2 tsp cardamom powder

1/2 tsp vanilla essence ( optional)

a pinch of salt

METHOD

Beat eggs with sugar .

Add milk with the rest of the ingredients.

Mix well . Pour into a bowl.

Cover and steam till firm.

You could add sliced cashews and raisins if you

prefer!

TENDER COCONUT PUDDING


This dessert is made with tender coconut water, tender coconut ( flesh), coconut milk and gelatine.

After the pudding sets , you could see the water set at the bottom clearly layered.

The flesh has to be ground coarse.

Note: You can use Almond milk in place of coconut milk .

Let me give you some pointers in health benefits.

*It has good source of antioxidants

*Aids in digestion

*It helps in lowering blood sugar levels

*Aids in kidney related issues

Coconut milk and the tender flesh of coconut too have many nutrients to add , but I’m not going into detail .

Let’s get into the recipe now

INGREDIENTS

1 cup tender coconut water

Flesh of tender coconut ground coarsely (1-2)

2 cups thick coconut milk

3-4 tsp gelatine

Sugar to taste

1/2 tsp fine cardamon powder

Pinch of salt.

METHOD

Soak the gelatine in a little water for a few minutes.

Heat it on a low flame till the gelatine dissolves.

Add the rest of the ingredients.

Mix well. Pour into moulds and allow to set in

the refrigerator.

Serve with praline, or any sauces you like .

CHOCOLATE COCONUT PUDDING


This is the same recipe of vattalapan with the inclusion of cocoa powder.Even melted

chocolate can be added.I made this with cocoa powder,as I did not want any sugar in it.

My previous posts on vattalapan ,were with jaggery,and another with sugar.You can

check on the dessert list.While I was mixing to make vatallapan….in the spur of the

moment Idecided to add cocoa powder ,and it turned goooood.Though the dominating

taste is jaggery,the little cocoa powder does make the difference…So do try and send in

your comments and suggestions .So let’s get into the recipe now.

INGREDIENTS

200-250 gm jaggery (preferably Kitul)

6 eggs

1 cup thick coconut milk

Pinch of salt

1/4 tsp grated nutmeg

1/2 tsp vanilla essence

1/2 tsp.cardamon powder

1 tblsp cocoa powder

Few cashewnuts for the topping.

1/2 cup water to melt the jaggery

METHOD

Heat the jaggery and water to make a syrup.Remove from fire.Whilst the jaggery is

hot,Add the cocoa powder and mix well.Set aside.Beat the eggs and coconut milk

together.Add the restof the ingredients and pour into a bowl.Add the cashewnuts .Cover

and steam till done.

Note:You can bake this dessert in a water bath too.

Variation :Brown sugar or Demerara sugar can be used as a substitute for jaggery.

Link to vatalappan WATALAPPAN (COCONUT AND JAGGERY CUSTARD)

Coconut pudding –Link to coconut pudding