Sri Lanka Watalappan - Spiced Coconut Custard
250 g Jaggery (sweetener made by the concentration of sugarcane juice)
250 ml Coconut milk, thick
150 ml -water
pn Cardamom powder
pn Cinnamon, ground
pn Nutmeg powder
1/4 ts Rose essence
50 g Cashew nuts
Lightly beat the eggs. Mix the jaggery and water and boil until the jaggery has melted.
Allow to cool. Add melted jaggery and coconut milk a little at a time to the eggs and
continue to beat.-Add the powdered cloves, cardamom, cinnamon, nutmeg and rose essence and
pour into a greased bowl. Cover with grease proof paper and steam for 1-1/2 hours.
Sprinkle with cashew nuts before or after steaming.
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