Ingredients with Measurements:
- 1 cup coconut milk
- 1 cup condensed milk
- 4 eggs
- 1/2 cup jaggery
- 1/4 tsp ground cardamom
- 1/4 tsp saffron strands
- 1/4 cup water
Special equipment needed:
- Steamer
- Mixing bowl
- Whisk
- Small pot
Step-by-step instructions:
1. In a small pot, add jaggery and water. Heat on medium heat until the jaggery dissolves. Set aside to cool.
2. In a mixing bowl, whisk eggs until frothy.
3. Add coconut milk, condensed milk, ground cardamom, and saffron strands to the mixing bowl. Mix well.
4. Add the cooled jaggery syrup to the mixing bowl. Mix well.
5. Strain the mixture through a fine-mesh sieve to remove any lumps.
6. Pour the mixture into a steaming dish.
7. Steam the mixture for 30-40 minutes or until set.
8. Remove from the steamer and let it cool.
9. Serve chilled.
Time:
Preparation time: 15 minutes
Cooking time: 30-40 minutes
Temperature:
Steaming temperature: 100°C
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 250
Fat: 15g
Carbohydrates: 25g
Protein: 6g
Substitutions for ingredients:
- Jaggery can be substituted with brown sugar.
- Saffron strands can be substituted with turmeric powder.
Variations:
- Add chopped nuts for a crunchy texture.
- Add raisins for a sweet and chewy texture.
- Add vanilla extract for a different flavor.
Tips and tricks:
- Make sure to whisk the eggs until frothy to get a light and fluffy texture.
- Strain the mixture through a fine-mesh sieve to remove any lumps.
- Use a steamer to get a smooth and even texture.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave for 30 seconds or until warm.
Presentation ideas:
Serve in a small bowl or ramekin.
Garnishes:
Garnish with saffron strands or chopped nuts.
Pairings:
Pair with a cup of tea or coffee.
Suggested side dishes:
Serve with fresh fruit or a scoop of ice cream.
Troubleshooting advice:
- If the watalappam is too watery, steam for a few more minutes.
- If the watalappam is too dry, reduce the steaming time.
Food safety advice:
Make sure to cook the watalappam thoroughly to avoid any foodborne illnesses.
Food history:
Watalappam is a traditional Sri Lankan dessert that is made with coconut milk, jaggery, and spices.
Flavor profiles:
Saffron Watalappam has a sweet and creamy flavor with a hint of saffron and cardamom.
Serving suggestions:
Serve chilled for a refreshing dessert.
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Region: Sri Lankan