Watalappan

posted Jun 19, 2010, 6:05 PM by Sri Lankan Food Recipes   [ updated Mar 3, 2011, 7:19 PM ]

Ingradients
 
 5
 
 Eggs
 250
 g
 Jaggery (Hakuru)
 200
 ml
 Condenced milk
 50
 ml
 Fresh milk
 
 pinch of
 Cardamom powder
 
 pinch of
 Cinnamon ground
 
 pinch of
 Nutmeg powder
 
 1/4
 Vanilla Essence
 
 
 Cashew for decoration
 
 
 
 
 
Method
 
Preheat the oven to 180C.
Scrape jaggery and mix with water and boil until the jiggery has melted. Allow it to cool.
Lightly beat the eggs.
Mix the condensed and fresh milk together.
Add melted Jaggery and milk a little at a time to the eggs and continue to beat.
Add vanila essence and pour in to a grease bowl.
Cover with grease proof paper and fan bake for 1 1/4  hours.
For added taste, sprinkle with cashew nuts before or after steaming.