Name: Srilankan Kithul Jaggery Watalappan recipe by Hameed Nooh at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: thick coconut milk 200 ml; Eggs 2; grated kithul jaggery 100 grams; Milkmaid 2 tablespoon; Cardamom powder 2 teaspoon; ChoppedDry fruits and nuts 3 tablespoon

ABOUT Srilankan Kithul Jaggery Watalappan RECIPE

A famous traditional recipe of Srilanka with a malay origin. There is no eid without this creamy coconut pudding flavoured well with cardamom and palm jaggery. Palm jaggery tastes better than normal sugar for this kind of dessert.

Ingredients Serving: 6

thick coconut milk 200 ml
Eggs 2
grated kithul jaggery 100 grams
Milkmaid 2 tablespoon
Cardamom powder 2 teaspoon
ChoppedDry fruits and nuts 3 tablespoon

Instructions

great the palm jaggery first
beat the eggs until fluffy
Add grated jaggery coconut milk cardamom powder and milkmaid to the fluffed eggs.
Blend until it becomes fluffy without any lumps
Strain the mixture and pour into a steaming bowl.
Cover with foil and place the bowl in a double boiler. Steam for 15 minutes.
Sprinkle over chopped nuts and steam for another another 15 minutes.
Serve warm or chilled with your favourite eid breakfast.

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