Watalappan (Sri Lankan style pudding)

Ingredients:

• 500gr finely scrapped jaggery
• 4 cups of coconut milk
• One teaspoon of vanilla
• One cup of cashew nuts
• 8 eggs
• 8 chopped cardamoms
• 1 cm cinnamon stick or one teaspoon of cinnamon powder.
• ½ cup of raisins
• 2 tablespoons of butter

  

First you should scramble the Jaggery. You can use a grinder for this purpose if you feel that it is bit difficult to do by hands. I prefer to use the grinder or blender for this. Then keep it aside for a while. Then you can beat the eggs from five to six mins. Then add the cinnamon powder and cardamom. Then mix it for another three mins. Then keep the egg mixture aside.

There after you can get the jaggery and add the vanilla and coconut milk into a bowl. Then mix it well until it well combines and Jaggery dissolves.

Then add the egg mixture into the jaggery and mix it well. Then keep in your mind to strain it to get a good texture of it.

Then pour it into a baking tray. Before adding it to the baking tray, cover it with butter. Then preheat the oven for 150 centigrade. Then put the baking pan on another baking pan, which is covered with water in order to not to get too burn the lower layer of the pudding. Then bake it for one hour, while checking the colour of it. When it turns into golden colour you can check it by inserting the toothpick into the middle of the pudding. If it comes out clean then you can take it out.

After that you can chop the cashew nuts and add on to this pudding as top layer. Then you can cut into pieces and offer it to the guests.

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