Watalappan
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.
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.
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