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Vattalappam with Kithul Jaggery

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Written by Haneeda   

Kithul jaggery is the jaggery got by processing the sap from the kithul palm.
No festival or special day ever goes by, without my mom making Vattalappam. Its origin is said to be Sri Lankan and Malaysian. This dessert is traditionally made with Kithul jaggery,but also tastes good when made with granulated white sugar(see Vattalappam with Sugar). Vattalappam can be served as a dessert by itself or also as an accompaniment for dosai, idiappam & appam.

Ingredients:
8 large eggs
400 gms Kithul
seeds of 5 cardamoms powdered
2 cloves powdered
250 ml thick coconut milk
a pinch of salt
cashew nuts & raisins -to top if desired.

Preparation:
  • Grate the jaggery and heat with 2 tbsp water to melt.
  • Beat eggs,melted jaggery,coconut milk & spices in a blender .
  • Strain mixture into a bowl.
  • Top with cashew nuts & raisins if desired.
  • Steam in a pressure cooker for abt 15 mins or until set.When you insert a knife, it should come out clean.Now, its ready to enjoy!

Tips:
You can also steam it in the oven- Preheat oven to 350 F.Put the Vattalappam dish in a water bath & cook for about an hour.Insert a knife,if it comes out clean, the vattalappam is done, if not give it some more time.
I think it tastes really good chilled.

Ease of preparation: Easy

No. of servings: 8
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