Dairy-Free Watalappan

Ingredients

• 2 cans Coconut milk
• 1 cup Kithul jaggery
• 1 teaspoon Cardamom powder
• ½ teaspoon Nutmeg powder
• ¼ cup Cashew nuts (optional)

Instructions

1. 1Preheat your oven to 325°F (160°C).
2. 2In a medium saucepan, combine the 2 cans of coconut milk and the 1 cup of Kithul jaggery. Heat over medium heat, stirring constantly with a whisk or spoon, until the Kithul jaggery is completely dissolved, about 5-7 minutes.
3. 3Remove the saucepan from the heat. Stir in the 1 teaspoon of cardamom powder and the ½ teaspoon of nutmeg powder. Carefully pour the mixture through a fine-mesh sieve into a clean bowl to remove any undissolved Kithul jaggery particles or impurities.
4. 4Pour the strained mixture into an 8x8-inch (or similar size) baking dish. Carefully place this baking dish inside a larger roasting pan. Pour enough hot water into the larger roasting pan to reach halfway up the sides of the baking dish.
5. 5Carefully transfer the roasting pan with the baking dish and hot water into the preheated oven. Bake for 45 to 60 minutes, or until the center of the Watalappan is mostly set but still has a slight wobble when gently shaken; the edges should appear firm.
6. 6Carefully remove the roasting pan from the oven and then lift the baking dish out of the hot water. Let the Watalappan cool completely at room temperature for at least 1 hour. Once cool, transfer the baking dish to the refrigerator and chill for a minimum of 2 hours to allow it to fully set.
7. 7Just before serving, sprinkle the ¼ cup of cashew nuts (if using) evenly over the chilled Watalappan.

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