Watalappan

下ごしらえ

材料

作り方

手順

1. 1

   Pour the coconut milk into a saucepan and add the grated jaggery.

   約2 分

2. 2

   Heat over low to medium heat, stirring occasionally, until the jaggery has fully dissolved. Do not boil.

   約5 分

   調理のヒント： Ensure the jaggery is completely melted to avoid a grainy texture in the final custard.

3. 3

   Remove the mixture from heat and let it cool down completely.

   約10 分

   調理のヒント： It's important for the mixture to be cool before adding eggs to prevent them from scrambling.

4. 4

   In a separate bowl, whisk the eggs lightly until just combined, being careful not to incorporate too much air.

   約1 分

5. 5

   Gradually pour the cooled coconut milk and jaggery mixture into the whisked eggs, stirring continuously.

   約2 分

6. 6

   Stir in the cardamom powder, grated nutmeg, and salt.

   約1 分

7. 7

   Strain the custard mixture through a fine-mesh sieve into a clean bowl or directly into your steaming dish to ensure a smooth consistency.

   約2 分

   調理のヒント： Straining removes any bits of jaggery, egg chalazae, or spice clumps, resulting in a silkier custard.

8. 8

   Pour the strained custard into an oven-safe dish or individual ramekins that can fit into your steamer.

   約1 分

9. 9

   Prepare a steamer by bringing water to a boil.

   約5 分

10. 10

    Carefully place the dish with the custard into the steamer, cover tightly with foil or a lid to prevent water from dripping in, and steam for 35-45 minutes, or until the custard is set.

    約45 分

    調理のヒント： The custard is done when a knife inserted into the center comes out clean. Cooking time may vary depending on the size and depth of your dish.

11. 11

    Remove the watalappan from the steamer and let it cool completely at room temperature.

    約20 分

12. 12

    Chill the watalappan in the refrigerator for at least 1 hour before serving.

    約1 時間

    調理のヒント： Chilling helps the custard firm up and enhances its flavors.

13. 13

    Garnish with chopped cashew nuts just before serving.