Easiest Way to Make Tasty Jeggery Coconut milk Pudding ( Watalappan)

Jeggery Coconut milk Pudding ( Watalappan).

You can have Jeggery Coconut milk Pudding ( Watalappan) using 9 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Jeggery Coconut milk Pudding ( Watalappan)

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

Jeggery Coconut milk Pudding ( Watalappan) instructions

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..