Desserts
Watalappan
A silky steamed coconut-jaggery custard, perfumed with cardamom and cashews.
4.9 (502) Prep 10 · Cook 40 min Easy
Ingredients
6
- 200g kithul jaggery, chopped
- 400ml MAGGI Coconut Milk
- 5 eggs
- ½ tsp cardamom powder
- Cashews to top
Method
- 1
Whisk eggs with jaggery until smooth.
- 2
Warm coconut milk, stir into eggs with cardamom.
- 3
Strain into ramekins, top with cashews.
- 4
Steam for 35–40 minutes until just set.
