A new traditional recipe you must try

Watellappam

#myrecipe

By Rakhi Negi

May, 23rd

614

Servings

3 persons

Cook Time

25 minutes

Ingredients

5 - 7

Ingredients

200 ml coconut milk
200 g palm jaggery(melted)
5 large egg
4 Cardamom
1/4 cup cashew nuts
2 tbsp dry grapes
1 tbsp ghee

Instructions

Beat coconut milk and eggs together, with a whisk or hand blender until frothy
Add kittul, karupatti or white sugar, cardamom and continue blending. If using sugar, you will have to blend it a little longer, for the crystals to fully dissolve
Pour into a heat-proof dish, and steam it in a pressure cooker for 45 minutes, without the whistle on top, or in rice cooker, until a knife inserted comes out clean.
Heat a small tadka pan on medium flame, add ghee and fry the cashew nuts until golden brown and crisp.Then fry the dry grapes. Turn off the flame and pour it over the Watalappam.

Notes/Tips

Have it with your meal

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