End of Feb, 2014
Well it's been a pretty good month, folks. The second month of 2014 already gone by.
Eyes and arms wide open for March.
Need to prioritise and be more productive next month. Time is too short.
Let's do it!
The Perfect Sri Lankan Watalappan
You will need: · 500g of grated juggery (I got lucky, I've found grated juggery from the indian store. Will add more pics). 2 cups thick coconut milk (I use coconut milk cans or pitikara polkiri powder) 8 large eggs / 10 small eggs (or 18 eggs if double the recipe) About two cloves worth of ground cardamom One ground clove 1 tsp vanilla (I know you can add cashew, I've never been a fan) Directions: I like to vary it up, and try different dishes. Pre heat the oven to 320F. Fill an oven safe dish with water half way, and place it in the oven, one rack below where the watalappan will go on top. In a large bowl mix the coconut milk and jaggery, cardamom, cloves. Stir well until the jaggery is dissolved. Whisk the eggs with the vanilla, in a separate bowl, and add the coconut milk and jaggery mixture to it. Mix well. Strain into oven proof moulds / ramekins. The straining is very important. Cook in the oven for
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