Jeggery Coconut milk Pudding ( Watalappan) – a delicious recipe with jagerry, coconut milk, water, eggs, cardamon, cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Crush jaggery and mix with 100ml water.
2
Add cardamon, cinnamon.
3
Heat and mix well until jaggery dissolve completely, bring to boil, simmer for 2-3 minutes.
4
Remove heat & cool down.
5
Mix 150ml warm water & coconut milk powder.
6
Mix well.
7
Strain the jaggery mix to remove spices and pour into coconut milk, mix well.
8
Whisk the whole eggs well and mix with the jaggery liquid , add nutmeg powder mix well.
9
Pour the whole liquid mixture in a Pyrex bowl.
10
In pre heated oven pour hot water in baking tray so that the bowl is 1/2 or 1/3 immersed.
11
Cook for 45 min in 180C.
12
Serve cold with crushed nut and sultanas.
13
You can add nuts in mixture also but I like it separate.
205
kcal
Calories
13
g
Fat
8
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 250 grams jagerry, 50 grams coconut milk powder, 250 ml warm water, 5 whole eggs, and more.
Yes, Jeggery Coconut milk Pudding ( Watalappan) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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