Watalappan (Juggery Pudding)

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Ingredients
  • 450g Kithul juggery halves (about 3 cups)
  • 10 eggs
  • 01cup of skim milk
  • 2cups thick coconut milk (from one coconut)
  • 1/4tsp nutmeg (finely powdered)
  • 02 pods of cardamom (finely chopped)
  • 1/4 cup cashew nuts (halved)
  • Pinch of salt


Method
  1. Break the juggery into pieces
  2. Put into a saucepan with 1 cup of skim milk and cook under medium low heat (I prefer double boiling)
  3. Once the juggery is completely dissolved, remove from fire stir for another few minutes till get cool down
  4. Add the coconut milk and keep aside
  5. Beat the eggs till frothy
  6. Add the coconut-juggery mixture to the eggs, little by little, while beating continuously          (Do not add the whole mixture to the eggs all at once, since it will spoil the mixture)
  7. Add pinch of salt
  8. Transfer to a heat-proof bowl or pan (casserole is preferred)
  9. Add the cashew nuts


Stove-top directions:
  • Tie the edge of the bowl with plastic wrap, oil paper or aluminum foil
  • Keep deep bottom saucepan with water about 3 inches high.
  • Boil till set (approx. 40-50 minutes)
  • (Make sure you have enough water if not re-fill with boiling water if needed.)
  • Check after 30minutes whether its’ done


Oven directions:
  • Cover the bowl with aluminum foil.
  • Take a large pan cover it with water about 1 inch high. Bake at 375 F for an hour. 
  • (Always keep the baking tray with water. If it evaporates, add more water)
  • Check after 45minutes whether its’ done

Leave the bowl to cool down and put in the refrigerator


Tips:
  • Alternatively the mixture can be added into multiple small aluminum baking foils and then steamed.
  • You can use a steamer as well to steam the mixture. But Do not place the mixture if there is no steam in the steamer yet.
  • Do not fill the bowl to the top; leave a gap of at least 1 inch from the edge of the bowl.
  • You can add shredded juggery to the bottom of the bowl which will help to give an extra taste



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