Arab Family Dessert

Watalappan

Name: Watalappan
Prep time: PM14.00T
Cook time: PM45.00T
Total time: PM60.00T
Cuisine: Local , Arab

(0)

60Min

Intermediate

Ingredients

4 Portions

500 g

Jaggery

100 g

MAGGI coconut milk powder

12 Mediums

Eggs

500 mL

Water

0.5 tbsp

Nutmeg powder

5 Mediums

Cardamom

100 g

Cashews nut

100 g

Sultanas

Copy

Nutrition Value

Energy

960.96 kcal

Protein

13.6 g

Potassium

605.62 mg

Carbohydrates

159.93 g

Fiber

3.45 g

Sodium

274.84 mg

Fats

33.38 g

Information per serving

1st Step
2 Min

Break the jaggery into small pieces.
2nd Step
2 Min

In a pot bring to boil the jaggery, cardamoms and 100ml water. Stir until the jaggery dissolves. Take off the fire and let the mixture cool.
3rd Step
2 Min

Dissolve MAGGI Coconut Milk Powder in 400ml of water and the jaggery mixture to it.
4th Step
4 Min

Beat the eggs well and add to the above mixture. Mix well.
5th Step
2 Min

Drain the mixture into a heat resistant bowl.
6th Step
2 Min

Add nutmeg powder and stir well.
7th Step
45 Min

Cover the bowl with foil paper and steam for about 50 - 60 minutes, or place the bowl on a dish of water and bake for 45 minutes at 180C temperature.
8th Step
1 Min

Garnish with cashew and sultanas before serving.

1st Step of 8

Break the jaggery into small pieces.

2nd Step of 8

In a pot bring to boil the jaggery, cardamoms and 100ml water. Stir until the jaggery dissolves. Take off the fire and let the mixture cool.

3rd Step of 8

Dissolve MAGGI Coconut Milk Powder in 400ml of water and the jaggery mixture to it.

4th Step of 8

Beat the eggs well and add to the above mixture. Mix well.

5th Step of 8

Drain the mixture into a heat resistant bowl.

6th Step of 8

Add nutmeg powder and stir well.

7th Step of 8

Cover the bowl with foil paper and steam for about 50 - 60 minutes, or place the bowl on a dish of water and bake for 45 minutes at 180C temperature.

8th Step of 8

Garnish with cashew and sultanas before serving.

Recipe PDF

With pictures

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