Monday, 12 January 2015

Baked Jaggery & Coconut Custard (Baked Watalappan)

Baked Jaggerry & Coconut Custard (Baked Watalappan)


  • 250g Jaggery
  • 60ml Water
  • 6 Eggs
  • 200ml Thick coconut cream
  • 1/2 tsp Nutmeg
  • 1/2cupSultana
  • 1/2 Cup Cashews


  1. Add the water to the jaggery and bring it to boil and stir till it dissolves the jaggery.
  2. Next Mix eggs with coconut cream and nut meg.
  3. Add the jaggery in to the eggs. (Careful not to add the hot jaggery. It will cook the eggs)
  4. Next add sultana and cashews.
  5. Next pour in to the dishes or a pudding bowl. Add water to a large tray and put the individual dishes in it.) (Watch Video)
  6. Bake 180c About 45 -50 min.
  7. Serve hot or put in the fridge.


  1. Can I know for how many people can we serve this pudding? thanks

  2. Do we need to cover the dishes with a foil before you put in the oven?