Vattlappam - Coconut Jaggery Egg pudding

Vattlappam is a South Indian, Sri Lankan Tamil dessert. I had never tasted this when I was in India...But this so much resembles the Andhra special dessert preparation called 'Junnu'. The major difference in preparation of both these puddings is the kind of milk each use. "Junnu" is made with a special kind of milk called "junnu pal(in telugu) milked from a cow which has just delivered. Usually up to to 6 - 7 days you can get this concentrated milk from the new mummy cow. In Vattalappam we use coconut milk..People also mix evapourated milk in proportions.

So the 3 main ingredients for this pudding are Coconut milk , jaggery and eggs. Well in other combination if you replace the coconut milk with the regular milk and jaggery with sugar or brown sugar this can be the regular conventional "Egg pudding" or "caramel pudding" in simple terms.

I have tasted this in special Srilankan parties...It just took me back to those days when my mom used to make the fresh junnu, which is my favorite dessert, I literally die for it. I miss it so much. In my childhood days I used to enjoy this rare treat, when supplied with "junnu pal" by family friends who own a cow or the milk lady who supplies fresh cow milk door to door,( when the proceesed milk in packets was not so popular). Now from where will I get junnu pal in Canada. So thanks to coconut milk, which replaces junnu pal to make this pudding.

Lets see the recipe now.

Ingredients:
1 Can( 2 cups) Coconut milk (use 2 cups fresh coconut milk for best results)
1 Cup Evaporated milk
1 Cup Powered Jaggery ( depending upon how sweet you want)
4 whole Eggs plus 2 egg white
1 tsp Cardamom(Elachi) powder
A pinch of Nutmeg powder
A pinch of salt
1 tsp Black Pepper dust(optional)
2 tbsps roasted Nuts and Raisins(optional)

Procedure:

Whisk/beat eggs in a bowl with a hand blender.
Add coconut milk, evaporated milk, blend again.
Add powered jaggery whisk thoroughly till all the jaggery is dissolved in the milk and egg mixture. Taste for sweetness and increase if desired.
Add salt, nutmeg, elachi powder mix well.
Meanwhile boil hot water in a kettle.
Preheat the oven to 350c
Choose two deep baking trays(metal/glass) so that one easily fits into another leaving enough gap between the borders of the other.
Now pour the pudding mixture into the smaller tray and place it in the bigger one.
Fill the bigger tray with boiling hot water till the water comes half way to the tray inside.
Now sprinkle Black Pepper powder on top of the liquid mixture..(this is my addition)
Alternatively if you want you can use small ramekins to bake this pudding and place them in the hot water filled tray.
Now place all this equipment in the oven and bake for 45mins or till the pudding sets.
You can also steam this pudding in a cooker.
Arrange the fried cashew and raisins at this point on top of the pudding.
When the point of the knife comes clear when slipped into pudding, remove from the oven and let cool outside till room temperature and then transfer to the fridge for 1 or 2 hours.
When chill cut into desired shapes and serve.
To enjoy the flavours in this pudding it should not eaten be not too cold.
The coconut milk and jaggery contribute to the unique taste of this dessert.