Jaggery Pudding (Vatillapam)
Recipe Overview:
- Name: Jaggery Pudding (Vatillapam)
- Cook Time: 1 hour
- Prep Time: 40 minutes
- Total Time: 1 hour and 40 minutes
- Description: This delightful dessert hails from the City Times newspaper, dated December 3rd, 2002. It’s a beloved South Indian sweet, cherished by all who taste it.
- Recipe Category: Dessert
- Keywords: Asian, Indian, Weeknight, Steam, Less than 4 Hours, Easy
- Servings: 10
- Yield: Not specified
- Aggregated Rating: Not available
- Review Count: Not available
Nutritional Information (per serving):
- Calories: 331.8
- Fat Content: 12g
- Saturated Fat Content: 8g
- Cholesterol Content: 186mg
- Sodium Content: 75.9mg
- Carbohydrate Content: 51.3g
- Fiber Content: 0g
- Sugar Content: 50.1g
- Protein Content: 7g
Ingredients:
- 500g jaggery
- 10 eggs
- 1 1/2 cups coconut milk
- 6 cardamoms
Instructions:
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Begin by beating the eggs thoroughly until they are well combined. Set them aside for later use.
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Grate the jaggery finely, ensuring it is ready to be incorporated into the mixture.
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In a mixing bowl, combine the grated jaggery with the coconut milk. Stir the mixture well until the jaggery is fully dissolved.
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Place the mixture on the stovetop over medium heat. Allow it to come to a gentle boil, ensuring that the jaggery is completely dissolved and well integrated with the coconut milk.
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While the mixture is heating, crush the cardamom pods to release their aromatic seeds. Add the crushed cardamoms to the boiling mixture, infusing it with their distinct flavor.
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Once the mixture has reached a boil, remove it from the heat source and allow it to cool slightly. This step ensures that the eggs added later do not curdle upon contact with the hot mixture.
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Once the mixture has cooled down, gradually add the beaten eggs to it, one at a time. Ensure each egg is thoroughly incorporated into the mixture before adding the next one. This step helps in achieving a smooth and creamy texture.
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With the egg mixture now combined with the jaggery and coconut milk, it’s time to prepare for steaming. Pour the mixture into a suitable steaming vessel or mold, ensuring it is evenly distributed.
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Steam the mixture for approximately 45 minutes, or until it sets and becomes firm to the touch. Steaming helps in cooking the pudding gently, resulting in a soft and luscious texture.
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Once the pudding is cooked through, remove it from the steamer and allow it to cool to room temperature. This cooling period allows the pudding to set further, making it easier to slice and serve.
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After the pudding has cooled sufficiently, cut it into neat, uniform pieces using a sharp knife. This step adds a touch of elegance to the presentation of the dish.
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To serve, arrange the sliced pudding on a serving platter, garnishing each piece with a few broken cashew nuts for added texture and visual appeal.
Conclusion:
Jaggery Pudding (Vatillapam) is a quintessential South Indian dessert that promises to delight your taste buds with its rich flavors and creamy texture. Whether enjoyed as a sweet ending to a traditional meal or as a standalone treat, this pudding is sure to leave a lasting impression on all who indulge in its exquisite taste. With simple ingredients and straightforward preparation steps, it’s easy to see why this beloved delicacy has stood the test of time, earning its place as a cherished favorite among food enthusiasts everywhere.
