Ingredients

• Half a Jaggery round
• 10 Eggs
• 100g of Sugar
• Some crushed Cardamom
• Some crushed Nutmeg
• 1 cup of Coconut Milk
• Some Cashews for decorating (optional)

Instructions

1. Thinly slice a half of a Jaggery round.
2. Break open 10 Eggs into a bowl.
3. Remove any speckles using a spoon from the Eggs.
4. Melt 50g of Sugar in a saucepan.
5. Add some Water to make a Caramel mixture.
6. Add the remaining 50g of Sugar and stir thoroughly until all of the Sugar has melted.
7. Add the sliced Jaggery.
8. Making sure to control the heat, stir frequently until all of the Jaggery has melted.
9. Now add some crushed Cardamom.
10. Add some crushed Nutmeg.
11. Add 1 cup of Coconut Milk
12. Stir everything together thoroughly.
13. Now take it off the stove and let it cool down.
14. After the mixture cools down, add it into the Egg mixture.
15. Using your hand, mix it slightly.
16. Now rub some Oil inside the baking pan that we will use to make the Watalappan.
17. Heat some Water in the Rice Cooker.
18. Strain the mixture into the baking pan.
19. Use a spoon and remove any foam that is floating on top of the mixture.
20. Place the baking pan inside the Rice cooker.
21. Cover the Rice Cooker Lid with a cloth and then cover the Rice Cooker with the lid.
22. Steam for about 30 to 45 minutes.
23. After steaming, take it out of the Rice Cooker and flip it into a plate.
24. Add some Cashews in a circle near the edges of the top of the Watalappan.

Photos