WATALAPPAN

( The original is a very eggy dessert from Sri Lanka of Dutch/ Malay roots)

INGREDIENTS

100 gm coconut milk powder 1 sachet vanilla flavoured custard powder

¼ kg palm or ordinary jaggery 1 tsp cardamom powder

½ tsp nutmeg powder

3 tbsp grated fresh coconut

50 gm cashewnuts

A pinch of salt

Milk as required

METHOD

Dissolve the grated jaggery in very little hot water and keep aside. Fry the cashewnuts in very little butter, drain and powder coarsely. In the remaining butter, fry the grated coconut till golden and keep aside.

Mix the custard powder in very little milk till dissolved and keep aside. See the instructions in the packet for pouring custard. Take half the amount of water indicated and dissolve the coconut powder in it. Heat it in a strong- bottomed vessel to simmering on a medium to slow fire and mix in dissolved custard powder, stirring frequently. When it begins to thicken remove from heat and immediately stir in the jag ge ry water, salt and half the nutmeg and cardamom powders, grated fried coconut and fried cashews.

Pour into a decorative glass dish and scatter remaining, cashew, coconut, cardamom and nutmeg on top. When it cools a little, cover with clingfilm and chill in the fridge for a couple of hours.