How To Make Sri Lankan Egg and Jaggery Pudding | Watallapam Recipe @nishooskitchen

jaggery

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar offers a similar flavor with lower glycemic index.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk reduces calories while maintaining creaminess.

In a small saucepan, add the sugar and jaggery with a few tablespoons of water. Heat it on low until the jaggery melts completely. Add cardamom powder, nutmeg (if using). Strain to remove any impurities and let it cool slightly.

In a mixing bowl, beat the eggs lightly (do not overbeat). Pour in the coconut milk and mix well. Add vanilla extract to the beaten eggs. Mix gently. Add the melted jaggery syrup gradually while stirring continuously.

Grease a heatproof bowl or ramekin. Pour the mixture into the bowl and cover it with foil. Place it in a steamer or pot containing water inside, and steam for about 20–25 minutes until set. Alternatively, you can bake it in a water bath at 160°C (320°F) for about 20–30 minutes.

Let it cool before serving. Garnish with chopped almond or cashews. Serve warm or chilled.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

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