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Watalappan (spiced Coconut Custard)

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CATEGORY CUISINE TAG YIELD
Eggs, Grains, Dairy Main dish 1 Servings

INGREDIENTS

5 Eggs
250 g Jaggery
250 Thick coconut milk
150 Water
pinch powdered cardamom
pinch cinnamon powder
pinch powdered nutmeg
1/4 t Rose essence
50 g Cashewnuts

INSTRUCTIONS

Lightly beat the eggs. Mix the jaggery and water and boil until the
jaggery has melted. Allow to cool. Add melted jaggery and coconut  milk
a little at a time to the eggs and continue to beat.-Add the  powdered
cloves, cardamon, cinnamon,  nutmeg  and  rose essence and  pour into a
greased bowl. Cover with greaseproof paper and steam for  1-1/2 hours.
Sprinkle with cashewnuts before or after steaming. From  "A taste of
Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0

A Message from our Provider:

“This is the day the Lord has made! Be glad!”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 371
Calories From Fat: 217
Total Fat: 24.1g
Cholesterol: 930mg
Sodium: 355.8mg
Potassium: 390.7mg
Carbohydrates: 4.7g
Fiber: 1.2g
Sugar: 1g
Protein: 31.8g


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