Saturday, February 28, 2015
Friday, July 22, 2011
Watalappan (A Pudding)
WATALAPPAN
Watalappan is a kind of Pudding made out of Kithul Jaggery. It would be very delicious rather than any kind of Pudding you have ever tasted.
Ingredients
Two halves of Kithul Jaggery*
Ten eggs
A Dash of Vanilla
Cashew nut (50 g) – Optional
Sultana/Dried grapes (10 g) – Optional
Method
Grate the Jaggery finely in to a bowl and dissolve in three cups of water (Measured in tea cups). When dissolved thoroughly with water filter with a very fine sieve to remove inert material if present in Jaggery. Crack eggs one by one to a cup and add to another bowl where you beat them. (Here you are instructed to crack eggs separately to avoid you adding any spoilt egg to the mixture of eggs). Beat the eggs thoroughly and add the dissolved Jaggery to the beaten egg mixture and beat again. Pour the mixture in to thin cups which can tolerate heat (Pudding cups/Aluminium cups).Cut Cashew, Grapes (Or one of them) in to fine pieces and add them in to each cup or you can skip adding them. Cover the cups with heat tolerating lunch sheets with rubber bands. Steam the cups for around 45 minutes. When it is cooled it is ready to consume. Better place them in the Refrigerator before the consumption.
*- Jaggery is a kind of brownish sweet made out of pouring treacle (Boiled sucrose of the inflorescence) of certain species of Palm trees in to moulds (Moulds Prepared by most Probably Coconut shells).
Kithul Jaggery- Inflorescence of the Kithul tree (Caryota urens) is used.
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