>> October 12, 2012
I knew i had to find an alternative by adding some thickening agent. Then I decided to reduce the liquid content so that I would require only lesser number of eggs. Finally I reworked everything and came up with this recipe which has just two eggs.
eggs - 2
jaggery - 200 gms
cream - 100 mil
hot milk - 100 ml
coconut - half of a medium sized one
nutmeg - 1/3 of a whole nut
I coated the bowl with jaggery so that it is easy to get it out once it is chilled and it is more sweet with that extra syrup.
Step: 1 - Extract the coconut milk - Grate the coconut or cut the coconut into chunks and put it in a mixer jar and run it for few seconds. Pour the hot milk. Grind the coconut till soft. Pour it through a sieve and extract coconut milk. Keep it aside. (do not add more water)
Step: 2 - Melt the jaggery with 1 tbsp water and strain it to get rid of any impurities.
Step: 3 - Pour the coconut milk into the melted jaggery and mix quickly. If it tends to form lumps, heat it in low flame till the jaggery melts.
Step: 4 - Lightly beat the eggs in a bowl.
Step:5 - Pour a 2 tablespoons of the coconut-jaggery mix into the eggs to temper the eggs. Tempering means stabilizing the temperature otherwise the eggs will curdle. Once it is mixed pour the egg mix into the coconut-jaggery mix and stir well.
Step: 6 - Grate the nutmeg into the custard.
Step: 7 - Strain the whole mix.
Pour into a bowl coated with jaggery and steam it for 20 - 25 minutes. Make sure half of the bowl is immersed in water.
Let it cool at room temperature. Chill it in the refrigerator for an hour or more and serve. Steaming time differs with quantity.
This pudding can also be baked by placing it in a water bath ( by placing the wattalappam bowl on another bowl half filled with hot water).