Ingredients and Weight:
- 1 can (13.5 oz) coconut milk
- 1/2 cup evaporated milk
- 1/2 cup sugar
- 1/2 cup jaggery (or brown sugar)
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 4 eggs
- 1/2 cup cashew nuts, chopped (optional)
- 1/4 cup raisins, chopped (optional)
Preparation Time:
10 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- In a large bowl, whisk together the coconut milk, evaporated milk, sugar, jaggery, cardamom, and cinnamon.
- Add the eggs one at a time, whisking well after each addition.
- Stir in the cashew nuts and raisins, if desired.
- Pour the mixture into a greased 9x13 inch baking dish.
- Bake at 350 degrees Fahrenheit (175 degrees Celsius) for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for 10 minutes before serving.
Nutritional Information (per serving, without nuts and raisins):
- Calories: 230
- Fat: 14g
- Carbohydrates: 29g
- Protein: 6g
Dish Characteristics:
- Smooth and creamy texture
- Rich and sweet flavor with a hint of spice
- Buttery flavor from the coconut milk
- Can be served warm or chilled
User Comments:
- "This is the best Watalappam I've ever had. It's so creamy and flavorful!"
- "I love the combination of coconut and spices. It's a perfect Asian-inspired dessert."
- "I'm not usually a fan of desserts, but this Watalappam is amazing. It's not too sweet and has a great balance of flavors."
Special Precautions and Tips:
- Use full-fat coconut milk for the best flavor.
- If you don't have jaggery, you can substitute brown sugar.
- You can add other optional ingredients to your taste, such as almonds, pistachios, or nutmeg.
- Watalappam can be stored in the refrigerator for up to 3 days.
