Watalappan (Sri Lanka)
Serves 6
Ingredients
Method
200 g. Jaggery, Grated
5 Eggs
500 ml. Coconut Milk
2 g. Ground Cardamom
1 g. Ground Nutmeg
1 g. Salt
30 g. Cashew Nuts, Optional
Preheat the oven to 150°C.
Beat the eggs in a large bowl.
Add the grated jaggery, coconut milk, cardamom, nutmeg, and salt. Mix well until the jaggery is dissolved.
Pour the mixture into a greased baking dish. Sprinkle the top with cashew nuts if desired.
Bake in the preheated oven for about 1 hour, or until the custard is set and a knife inserted into the center comes out clean.
Allow the custard to cool before serving.