Watalappan - Steamed Egg Pudding With Jaggery

Step 1: To begin making Watalappan Recipe, grate the jaggery and keep aside

Step 2: Use only Kithul Jaggery/ Goan Jaggery as palm jaggery or sugar doesn’t give you the authentic flavour

Step 3: Crack the eggs and add them in a big bowl

Step 4: Beat the eggs until frothy

Step 5: In a blender, add the beaten frothed up eggs, coconut milk, grated Goan jaggery, cardamom powder and cinnamon powder

Step 6: Blend until it becomes fluffy without any lumps

Step 7: Strain the mixture using a cloth or strainer and pour into a steaming bowl

Step 8: Finely chop the pistachio, cashew, raisins or kishmish and sprinkle half of it on the mixture

Step 9: Cover it with a foil and steam for 30 minutes in a steamer or pressure cooker on a medium heat

Step 10: Turn off the heat once it is cooked well

Step 11: Remove the Watalappan from the steamer, sprinkle the remaining chopped nuts over the Watalappan and serve it chilled

Step 12: Serve Watalappan Recipe as a festive dessert along with a complete meal of Chicken Malai Kabab Recipe, Pakki Mutton Biryani Recipe, and  Tomato Onion Cucumber Raita Recipe