Wattalappam

Ingredients

Instructions

1. 1

   Bring a kettle or saucepan of water to a boil for steaming. Lightly grease 2 heatproof ramekins or 1 small pudding bowl with the ghee or oil. Scatter half of the chopped cashews in the base if you want them embedded in the pudding, and keep the rest for topping.

2. 2

   Place the chopped jaggery in a small pan with the coconut milk over low heat. Stir just until the jaggery fully dissolves; do not let the mixture boil, or it can affect the final custard texture. Remove from the heat and let it cool for 5 minutes until warm, not hot.

3. 3

   In a bowl, whisk the eggs gently with the ground cardamom, vanilla extract, nutmeg, and salt until just combined. Avoid whipping in too much air, which can create bubbles and an uneven steamed custard.

4. 4

   Slowly pour the warm jaggery-coconut mixture into the egg mixture while whisking constantly to temper the eggs. Strain the custard through a fine sieve into a jug for the smoothest texture, then divide between the prepared ramekins or pour into the pudding bowl. Sprinkle the remaining cashews on top.

5. 5

   Cover the moulds tightly with foil. Set them in a steamer or in a deep pan with enough hot water to come halfway up the sides. Steam over gentle to medium heat for 18-22 minutes for ramekins or 25-30 minutes for one bowl, until the edges are set and the centre still has a slight wobble. Avoid a hard boil, which can make the custard grainy.

6. 6

   Remove the Wattalappam from the steamer and let it rest for 10 minutes. Serve warm, or cool slightly longer if you prefer a firmer set. Spoon directly from the bowl or unmould carefully, and serve with any loose cashew pieces on top.

Nutrition per serving

Notes

• •If your jaggery contains grit, melt it with the coconut milk and strain before mixing with the eggs.
• •For a deeper, more traditional flavour, use kithul jaggery if available.
• •A gentle steam is the key technique: rapid boiling causes bubbles and a coarse texture.
• •This recipe is lightly sweet in classic style for 2 servings; increase jaggery to 125 g if you prefer a richer dessert.

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