Description
This is a very sweet and rich Srilankan dessert which we make in our home town too.
| Ingredients | |
|---|---|
| 2 nos | Coconut |
| 200 g | Sugar |
| 1 tsp | Split roasted gram/pottukadalai |
| 2 tsp | Ghee |
| 10 nos | Eggs |
| 1 tsp | Cardamom (powdered) |
| 50 g | Cashewnuts |
Instructions
- Extract thick coconut milk from the coconuts.
- Coarsely powder the Cashew nuts and split gram dal.
- To the milk add the sugar, cardamom powder, cashew powder and ghee. Mix thoroughly until sugar dissolves.
- Then add the eggs to the cocnut mixture and mix well.
- Steam this mixture in an idli cooker/rice cooker/ presssure cooker until a toothpick inserted comes out clean and until the mixture is set like custard. Cooking time will vary depending on the quantity.
- Garnish with cashewnuts on top.
Source
Aunty
12 Comments
Hi blossom83, I was just wondering if I can use canned coconut milk instead of fresh coconut? How long can I store it in the fridge?
Hi Anja
Yes u can try with canned coconut milk too. But I have never tried it that way. U can store it for 2 or 3 days in the refrigerator. Have a great day.
I tried with canned coconut milk, In fact we are using canned milk or powder to cook here…. The taste differs but you can keep it for a week…
i went to make some food….you know wat i did.. made wattallapam as you mentioned & didnt cook food…I made caramel and poured the mixture on it & let it set… it looks sooooooooooooo good… taste is totally different than kithul… its really really nice… lets call it as white wattalappam.. ok… the normal one gives the kitul smell.. this is with rich coconut flavour… AWESOME….now iam running out of sugar as continuously made two dessert:(:(:( btw i used microwave to make it.. coz steaming takes 45mins.. microwave took 15 mins…
Yes Manoo… this will taste awesome… Yes microwave will save a lot of time….
Thanks Sugan
yes Manoo they also make like that using palm sugar… But this also tastes good.
Hiii will it be brown with sugar… or it will look like milk + egg pudding… I have not heard of making panang katti… will try with sugar & let u kno then…
btw, nutmeg is a must,,,, guess you forgot…. Even we dont use pottukadaippa… its totally different… curious to try.. will try soon…..:):):)
Yes when we use palm sugar color will vary a bit… This is one of my aunts recipe… will be very tasty… I know srilankans will make it differently 🙂
Sounds new…wondering something without any flour, that too, steamed…good…
hiiiiiiiiiiiii wattalappam should have kithul – a kind of jaggery frm SL which gives the taste to it.. :):):)
Sounds like a tasty dish…..but will be helpful if the instructions are clearer….like for how much time to cook…..also a pic of the final product will be very helpful in order to visualise the dish….