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Jeggery Coconut milk Pudding ( Watalappan)
Jeggery Coconut milk Pudding ( Watalappan)

Before you jump to Jeggery Coconut milk Pudding ( Watalappan) recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

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Therefore, it should be quite obvious that it’s not at all hard to add healthy eating to your life.

We hope you got benefit from reading it, now let’s go back to jeggery coconut milk pudding ( watalappan) recipe. You can cook jeggery coconut milk pudding ( watalappan) using 9 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to make Jeggery Coconut milk Pudding ( Watalappan):
  1. Prepare 250 grams jagerry
  2. You need 50 grams coconut milk powder
  3. You need 250 ml warm water
  4. Provide 5 whole eggs
  5. Take 3 cardamon
  6. Take 1 slice cinnamon
  7. Use 1 pinch nutmeg powder
  8. Prepare 1/2 cup crushed cashew nuts
  9. You need 1/3 cup sultanas
Instructions to make Jeggery Coconut milk Pudding ( Watalappan):
  1. Crush jaggery and mix with 100ml water. Add cardamon, cinnamon. Heat and mix well until jaggery dissolve completely, bring to boil, simmer for 2-3 minutes. Remove heat & cool down.
  2. Mix 150ml warm water & coconut milk powder. Mix well. Strain the jaggery mix to remove spices and pour into coconut milk, mix well.
  3. Whisk the whole eggs well and mix with the jaggery liquid , add nutmeg powder mix well.
  4. Pour the whole liquid mixture in a Pyrex bowl. In pre heated oven pour hot water in baking tray so that the bowl is 1/2 or 1/3 immersed. Cook for 45 min in 180°C.
  5. Serve cold with crushed nut and sultanas. You can add nuts in mixture also but I like it separate.

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