Jeggery Coconut milk Pudding ( Watalappan)

Are you looking for recipe inspiration Jeggery Coconut milk Pudding ( Watalappan) ? How to make it is difficult and easy. If it is wrongly processed, the results will not be satisfactory and it tends to be unpleasant. Whereas Jeggery Coconut milk Pudding ( Watalappan) What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Jeggery Coconut milk Pudding ( Watalappan), starting from the type of material, then the selection of fresh ingredients, to how to make and serve it. Don’t worry if you want to prepare Jeggery Coconut milk Pudding ( Watalappan) delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Jeggery Coconut milk Pudding ( Watalappan) adalah 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Ojust for addition only, the time it takes to cook Jeggery Coconut milk Pudding ( Watalappan) estimated approx 45 mins.

So, this time, let’s try it, let’s create it Jeggery Coconut milk Pudding ( Watalappan) home alone. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. you can make Jeggery Coconut milk Pudding ( Watalappan) use 9 type of material and 5 manufacturing step. Here’s how to make the dish.

Was so bored of regular caramel custard, then my mother in law told me this recipe. Made it and came out really yummy. 🙂

Ingredients and spices that need to be prepared to make Jeggery Coconut milk Pudding ( Watalappan):

  1. 250 grams jagerry
  2. 50 grams coconut milk powder
  3. 250 ml warm water
  4. 5 whole eggs
  5. 3 cardamon
  6. 1 slice cinnamon
  7. 1 pinch nutmeg powder
  8. 1/2 cup crushed cashew nuts
  9. 1/3 cup sultanas

Steps 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.

How ? It’s easy? That’s how to make Jeggery Coconut milk Pudding ( Watalappan) which you can practice at home. Hopefully useful and good luck!

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