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.