Watalappan

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1. 1Step 1: Tie a thick cotton cloth tightly over the lid of a large, thin-bottomed pan.
2. 2Step 2: The covered lid helps to stop any steam from escaping while the watalappam cooks.
3. 3Step 3: The cloth will also capture the condensation that builds on the lid, which can spill and ruin the watalappam.
4. 4Step 4: Once you’ve prepared the pan to steam the pudding, set aside until used.
5. 5Step 5: Use a medium-sized cooking pan.
6. 6Step 6: Add water (1/4 cup) and Jaggery (500g). The melting process would be easier if you can break the hard jaggery into smaller pieces.
7. 7Step 7: Avoid adding more water, as you want the Jaggery to be really thick, giving you a somewhat heavy and dark syrup. Constantly stir.
8. 8Step 8: Make sure the thick syrup does not stick to the pan by keeping the flame as low as possible.
9. 9Step 9: Once the jaggery melts, remove it from the stove and set it aside to cool.
10. 10Step 10: Jaggery tends to harden as it cools. Add lime juice (1 teaspoon) and stir a few times.
11. 11Step 11: Have your whole spices ready (8 cardamoms, 1/2 teaspoon grated nutmeg, 2-inch pandan leaf).
12. 12Step 12: If you are unable to find the following spices, use Vanilla essence (1 teaspoon).
13. 13Step 13: But please do try using the whole spices and experience the taste difference at least once.
14. 14Step 14: Break the eggs (10) one by one into a small bowl to check freshness, and then add them into a medium-sized bowl or pan.
15. 15Step 15: Add the whole spices and pandan leaf to the egg mixture.
16. 16Step 16: Whisk lightly until the egg yolks are broken for 3 to 5 minutes.
17. 17Step 17: Avoid whisking vigorously. Keep your movements light by making sure your whisk is not hitting the bottom of the egg mixture bowl.
18. 18Step 18: If you are making a large batch of watalappam, this can be done with a handheld mixer.
19. 19Step 19: Once you have beaten the eggs, set this aside for a few seconds and go back to your COOL melted jaggery.
20. 20Step 20: Stir the Jaggery a little; make sure the syrup is completely cool.
21. 21Step 21: And only then add the egg mixture to the Jaggery syrup.
22. 22Step 22: Stir to combine the Jaggery with the whisked eggs.
23. 23Step 23: Finally, add the thick coconut milk (500g/ roughly 2 cups of liquid) to the egg and jaggery syrup.
24. 24Step 24: Use a whisk or fork to lightly whisk the mixture for 3 to 5 minutes (I did it for 5 minutes).
25. 25Step 25: Have a large jug and strainer ready. Strain the watalappam mix into the jug.
26. 26Step 26: Pour the mixture into aluminium bowls.
27. 27Step 27: I am using bowls that are 4 inches in diameter. I highly recommend that you stick to this bowl size; even 5″.
28. 28Step 28: Place the pan you prepared for steaming over the stovetop. Pour in water (an inch or two from the bottom of the pan).
29. 29Step 29: Cover with the lid and steam over a steady low-medium fire.
30. 30Step 30: Depending on the pan you have used (refer to beginner’s notes in this regard), the time will be 30 to 45 minutes.
31. 31Step 31: Reminder, if you should use a heavy-bottomed pan, the steaming time will extend to 45 to 1 hour.
32. 32Step 32: Always make sure that there is no steam escaping from the pan as well.
33. 33Step 33: 30 to 45 minutes later, switch off the fire, remove the lid and check if the watalappam is cooked through.
34. 34Step 34: You will notice the top of the watalappam puffed up; this is normal and will gradually settle to give you that distinct look you are familiar with.
35. 35Step 35: Insert a knife in the middle.
36. 36Step 36: If the knife comes out clean, the watalappam is cooked through, and you can remove it from the pan and let it cool.
37. 37Step 37: Continue steaming the remaining bowls the same way.
38. 38Step 38: Always make sure there is enough water in the pan before starting with a new bowl to be steamed.
39. 39Step 39: Cool, cover and chill overnight. Serve with sliced banana.
40. 40Step 40: Cover the bowl with foil and place it in a baking tray.
41. 41Step 41: Preheat the oven to 170°C (340°F) and then bake for 60 minutes.
42. 42Step 42: Although pressure cooking can reduce cooking time, the whole process can be slightly tricky, especially if you are using a stovetop pressure cooker.
43. 43Step 43: Cover the bowl with foil.
44. 44Step 44: Pour just enough water to cover the bottom part of the bowl.
45. 45Step 45: Gently place the bowl within the narrow confines of the pressure cooker.
46. 46Step 46: Place and lock the lid and pressure cook for 7 to 8 minutes (about 3 whistles).
47. 47Step 47: Release pressure and gently open the pressure cooker lid, allow steam to escape as much as you can, and remove the bowl from the pressure cooker.
48. 48Step 48: Should you find the watalappan is not cooked through, cover the bowl again and pressure cook for another 3 minutes.