{"id":4152,"date":"2019-12-20T19:42:52","date_gmt":"2019-12-21T03:42:52","guid":{"rendered":"http:\/\/pepper2salt.com\/?p=4152"},"modified":"2019-12-23T08:35:09","modified_gmt":"2019-12-23T16:35:09","slug":"wattalappm","status":"publish","type":"post","link":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wattalappm\/","title":{"rendered":"Wattalappm"},"content":{"rendered":"<p><a href=\"http:\/\/pepper2salt.com\/wattalappm\/Wattalappam\/\" rel=\"attachment wp-att-4125\"><img loading=\"lazy\" decoding=\"async\" width=\"640\" height=\"424\" class=\"aligncenter size-full wp-image-4125\" alt=\"Coconut-Payasam_\" src=\"http:\/\/pepper2salt.com\/wp-content\/uploads\/2019\/12\/Wattalappam.jpg\"><\/a><\/p>\n<p>Watalappam (\u0d35\u0d3e\u0d1f\u0d4d\u0d1f\u0d32\u0d3e\u0d2a\u0d4d\u0d2a\u0d02 \/\u0dc0\u0da7\u0dbd\u0db4\u0dca\u0db4\u0db1\u0dca \/ \u0bb5\u0bbe\u0b9f\u0bcd\u0b9f\u0baa\u0bbe\u0bb2\u0bae\u0bcd) is a coconut custard pudding of Sri Lankan origin, is also popular among Malasian community. It is a steamed dish made of coconut milk, palm jaggery, cashew nuts, eggs and spices. The dessert is popular during weddings, religious festivals and other social functions and celebrations.<\/p>\n<p><!--more--><strong>Ingredients<\/strong><\/p>\n<ol>\n<li>Egg : 3<\/li>\n<li>Thick coconut milk :1 Cup<\/li>\n<li>Powdered palm jaggery :1 Cup<\/li>\n<li>Cardamom powder :\u00bc T- Sp<\/li>\n<li>Water :2 Tbl- Sp<\/li>\n<li>Ghee<\/li>\n<\/ol>\n<p><strong>Method <\/strong><\/p>\n<ol>\n<li>Grease a bowl\/cake tin with ghee and keep it aside.<\/li>\n<li>Make palm jaggery syrup with 2 Tbl-Sp of water.<\/li>\n<li>Let it cool completely and keep it aside.<\/li>\n<li>Mix egg along with coconut milk, palm jaggery syrup and cardamom. (May use a blender for mixing).<\/li>\n<li>Strain the mixture, then pour it to the greased bowl.<\/li>\n<li>Cover it with a foil paper and steam it for about half hour.<\/li>\n<li>Test with a toothpick by sampling in the middle, whether the wattalappam is fully cooked.<\/li>\n<li>Once cooked leave it in the room temperature, then keep it in the refrigerator before serving.<\/li>\n<p><a href=\"http:\/\/pepper2salt.com\/wattalappm\/\/wtl-S1\/\" rel=\"attachment wp-att-4107\"><img loading=\"lazy\" decoding=\"async\" width=\"572\" height=\"436\" class=\"aligncenter size-full wp-image-4107\" alt=\"MoringaPoooo\" src=\"http:\/\/pepper2salt.com\/wp-content\/uploads\/2019\/12\/wtl-S1.jpg\"><\/a><\/ol>\n<p style=\"text-align: center;\">\n<p>Tips:<\/p>\n<ul>\n<li>Instead of palm jaggery, you may use dark brown sugar or regular jaggery.<\/li>\n<li>if jaggery has no dirt, no need for making the syrup. you can use it directly<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Watalappam (\u0d35\u0d3e\u0d1f\u0d4d\u0d1f\u0d32\u0d3e\u0d2a\u0d4d\u0d2a\u0d02 \/\u0dc0\u0da7\u0dbd\u0db4\u0dca\u0db4\u0db1\u0dca \/ \u0bb5\u0bbe\u0b9f\u0bcd\u0b9f\u0baa\u0bbe\u0bb2\u0bae\u0bcd) is a coconut custard pudding of Sri Lankan origin, is also popular among Malasian community. It is a steamed dish made of coconut milk, palm jaggery, cashew nuts, eggs and spices. The dessert is popular during weddings, religious festivals and other social functions and celebrations.<\/p>\n","protected":false},"author":1,"featured_media":4175,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,35,28,11],"tags":[],"class_list":["post-4152","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","category-from-p2s","category-international","category-quick-makes"],"_links":{"self":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts\/4152","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/comments?post=4152"}],"version-history":[{"count":10,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts\/4152\/revisions"}],"predecessor-version":[{"id":4169,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts\/4152\/revisions\/4169"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/media\/4175"}],"wp:attachment":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/media?parent=4152"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/categories?post=4152"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/tags?post=4152"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}