Dairy-Free Watalappan (Coconut Custard)

Ingredients

• 400 ml Coconut milk
• 200 g Kithul jaggery, grated
• 4 large Eggs
• 4 number Cardamom pods, crushed
• 1/4 tsp Nutmeg, grated
• 1/4 cup Cashews, chopped (optional)

Instructions

1. 1Preheat oven to 325°F (160°C).
2. 2In a saucepan, combine coconut milk and kithul jaggery. Heat over low heat, stirring until the jaggery is completely dissolved.
3. 3Remove from heat and let it cool slightly.
4. 4In a bowl, whisk eggs until light and frothy.
5. 5Gradually add the coconut milk mixture to the eggs, whisking continuously.
6. 6Stir in crushed cardamom pods and grated nutmeg.
7. 7Pour the mixture into a baking dish or individual ramekins.
8. 8Sprinkle chopped cashews (if using) on top.
9. 9Place the baking dish in a larger baking pan and add hot water to the larger pan, creating a water bath.
10. 10Bake for 50-60 minutes, or until the custard is set but still slightly wobbly in the center.
11. 11Let it cool completely before refrigerating for at least 2 hours before serving.

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