Ingredients
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14 ounces jaggery (kithul jaggery)
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¾ cup lukewarm water
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½ cup unsweetened desiccated coconut
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6 large eggs
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1 teaspoon vanilla extract
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½ teaspoon cardamom seeds, or to taste
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2 tablespoons chopped cashews, for garnish
Directions
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Use your hands to break jaggery into pieces and place into a medium saucepan. Combine lukewarm water and coconut in a small bowl; add to the saucepan. Heat over medium heat and stir until jaggery is completely dissolved. Remove from heat and allow mixture to cool, about 15 minutes.
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Beat eggs in a large bowl with an electric mixer until light and creamy. Add vanilla and cardamom seeds. Combine egg mixture with cooled jaggery mixture; mix until well combined. Transfer mixture into a steamer pot or steaming bowl.
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Steam until custard has cooked through, about 45 minutes. Use a knife to check the middle area has cooked through. If it's still raw, cook for 15 more minutes. Allow watalappam to cool before refrigerating.
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Serve chilled watalappam sprinkled with cashews.
Nutrition Facts (per serving)
| 390 | Calories |
| 11g | Fat |
| 67g | Carbs |
| 7g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 390 | |
| % Daily Value * | |
| Total Fat 11g | 14% |
| Saturated Fat 6g | 31% |
| Cholesterol 186mg | 62% |
| Sodium 110mg | 5% |
| Total Carbohydrate 67g | 25% |
| Dietary Fiber 1g | 5% |
| Total Sugars 65g | |
| Protein 7g | 15% |
| Vitamin C 0mg | 0% |
| Calcium 86mg | 7% |
| Iron 2mg | 10% |
| Potassium 215mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
