Ingredients

• 2 -eggs
• 100 ml (75 ml to 100 ml) - melted and sieved jaggery
• 100 ml - thick coconut milk
• 1/4 tsp - cardamom powder
• 1 pinch- dried ginger powder
• 1 pinch -nutmeg powder
• 1 pinch -cinnamon powder
• 1 tsp - butter (to grease)

How to Make Wattalappam

• Separate egg yolk and white and beat separately.
• Mix beaten egg yolk and white together. Keep aside.
• Mix together melted and sieved jaggery, thick coconut milk, cardamom powder, dried ginger powder, cinnamon powder, nutmeg powder and beaten egg yolk and white.
• Grease a flat bowl with 1 tsp butter.
• Pour the mixture into a greased flat bowl and cover this with an aluminium foil or grease proof paper.
• Steam in pressure cooker ( without weight ) or steamer for 50 minutes on a medium heat or until done and golden brown in colour. Allow to cool for half an hour and cut into desired shape and size.
• Recipe Courtesy: Niya's World