How To Make Sri Lankan Watalappan (Easy Method)

Check What You Need 

• 3 Large Eggs (or 4 Small eggs)
• Thick Coconut Milk (without Water) 1 Cup
• Kithul Jeggery 200 g (any Other jeggery is Fine)
• Nutmeg 1/4
• Cardamom 4 
• Cloves 
• Cinnamon 2 inch piece 

Now Take extracting thick coconut milk from one coconut put little Water. Ok and put the coconut Milk thick plastic cover after put in The your fridge.

After 3 Hours Take Out Coconut Milk Now You Can See Water and Coconut milk Separted Pok a hole at the bottom to Remove The water.Now all the water is removed and you are left with very thick coconut milk. (having really thick coconut milk is very important for Making the perfect Watalappan)

Now Grind all the Spices to fine Powder (cardamom, Cinnamon, Cloves) WATALLAPPAN IS A DESSERT HIGH IN CHOLESTEROL That why we use all These spices.

Now only sifting the grounded spices without the nutmeg. Now mixing one cup of coconut milk to the kithul jeggery and dissolve it. (Rember to bring the coconut milk to room temperature befor using). 

Now beat the eggs. Now add the kithul jeggery mix to The beaten eggs mixture and little beat more. Now drain The Mixer. Then We add all The spices now we transfer this back to the measuring cup so we can pour it easily. 

Now adding the mixture to a buttered bowl. Don't fill it to the bowl leave about 1 CM gap. Use a saucepan with a tight lid so steam cant escape easily. Add a kitchen towel to the bottom of the pan with water so The bowl with the watalappan mixture doesn't topple over due to the pressure of boiling water.

You can also keep a cooling rack inside.So the bowl will be balanced. Now cover the bowl Completely using Aluminum Foil. And If you don't do this water can leak inside the bowl with the steam.

After about 1 MINS of high heat then reduce the flame. After steam This 30 MINS

THE ALUMINUM FOIL HAS TO BE PUFFED UP  IF THE WATALAPPAN IS STEAMED WELL