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Vattalappam with Sugar

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Written by Haneeda   
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 tastes as good when made with granulated white sugar.....an ingredient everyone has at home. Vattalappam can be served as a dessert by itself or also as an accompaniment for dosai, idiappam & appam.

1201137444_vattalaapam.jpg

Ingredients:

8 medium eggs
400 gms sugar
5 cardamoms powdered
2 cloves powdered
200 ml of thick coconut milk
a pinch of salt

Preparation:
  • Blend all of the above in a blender .
  • When the sugar is dissolved, strain mixture into a bowl.
  • Top with cashew nuts & raisins
  • Steam in a pressure cooker for abt 15 mins-medium flame.When you insert a knife, it should come out clean.
  • Let it cool & enjoy!!

Tips:
  1. 400 gms of sugar = 1.75 cups
  2. 200 ml of coconut milk = a little under a cup
  3. You can also steam it in the oven- Put the Vattalappam dish in a water bath & cook at 350F for about an hour and 10 mins.Insert a knife,if it comes out clean, the vattalappam is done, if not give it some more time.

Ease of preparation: Easy

No. of servings: 8
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