Watallapum
An incredibly rich and delicious Sri Lankan pudding bursting with flavor and spices, each creamy bite just melts on your tongue!
Ingredients
- 15 eggs room temperature
- ¼ tsp salt
- 500 grams kithul jaggery
- 3 tbsp water
- 6 cardamom
- 3 cloves
- 1 Ceylon Cinnamon Stick
- ½ cup milk
Instructions
- Preheat the oven to 400F. In a large blender, blend together the eggs with the salt, until foamy and doubled in size.
- In a medium sized pot over low heat, add the jaggery, water, cardamom, cloves, and cinnamon. Slowly melt, taking care not to burn the mixture. Once melted, stir in the milk.
- Add the jaggery mixture to the eggs and blend until smooth. The mixture will be thin and frothy. Strain it into an 8x8 container and loosely cover with aluminum foil.
- Take a large tray and place in the oven, add the covered pudding, and fill up the large tray with water until it's about 1 inch high.
- Bake for around 1hr and 20 minutes. Remove from oven and allow to cool to room temperature.
- Enjoy warm or refrigerate and serve cold the next day with chopped cashews!