2021 Jul 21
Kithul Jaggery 200g
Thick Coconut Milk 2 cups
Eggs 4 nos
Ground Spices (Cardamom + Cloves + Cinnamon 1/8 inch + Nutmeg 1/8 tsp)
First, add kithul jaggery into a bowl followed by thick coconut milk and whisk well.
Next, add eggs into the bowl, followed by the cardamom, cloves, cinnamon, nutmeg and whisk once more.
Cover the bowl with aluminium foil and steam for 45 mins.
Finally, remove the watalappan from the bowl and serve accordingly.
Aunty D. is a full-time mom working a little magic in the kitchen whenever she’s got time on her hands. She brings to you easy and fast recipes with a twist of Sri Lankan spices and cooking techniques. Get Cooking!