How to make Watalappan

• Six eggs

• 250gms jaggery

• 456 g = 2 cups of coconut milk

• 70 g brown sugar

• 1 tsp cardamom powder

• 50g finely chopped cashew nuts

• 25 g dried raisins

• 1 tsp vanilla

• ½ cup of water

Instructions 1. Preheat the oven at 120 C. (If baking)

2. Pour water into a saucepan and add jaggery on low heat.

3. Once the jaggery has completely dissolved, remove the pan from heat and allow it to cool.

4. Beat the eggs using a hand mixture or a blender and gradually add the melted jaggery and coconut milk.

5. Once the mixture is ready, add and mix the cardamom powder, vanilla, and brown sugar and beat once more until the sugar is completely removed.

6. Pour the mixture into a baking tray and place it in another tray half-filled with water.

7. Place the baking tray in the oven and bake for 50-minutes.

8. When it’s done, it's wobbly in the center.

9. Let it cool and refrigerate for 1 hour.

10. Sprinkle with chopped cashew nuts and serve with vanilla ice-cream. This dessert can be served hot or cold.

The mixture can be steamed as well.

For steaming, a steamer or a rice cooker can be used. The mixture containing the bowl should be covered with aluminum foil and steamed for 40 minutes until it is set.

Enjoy your next dessert.