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Before you jump to Jeggery Coconut milk Pudding ( Watalappan) recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Can save you Dollars.
It was certainly not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the ecosystem. That’s a thing of the past now, with everybody being aware of the problems besetting the planet as well as the shared obligation we have for turning things around. According to the industry experts, to clean up the environment we are all going to have to make some changes. This must happen soon and living in approaches more friendly to the environment should become a goal for every individual family. Here are a few tips that can help you save energy, for the most part by making your kitchen more green.
A lot of electrical power is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. You can certainly save up to 60% on energy once you get a new one, in comparison to those from longer than ten years ago. The suitable temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F and also 0F. Checking that the condenser is clean, which means that the motor needs to work less frequently, will also save electricity.
From the above it should be obvious that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Environmentally friendly living is not really that hard. It’s about being practical, most of the time.
We hope you got insight from reading it, now let’s go back to jeggery coconut milk pudding ( watalappan) recipe. To cook jeggery coconut milk pudding ( watalappan) you only need 9 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to prepare Jeggery Coconut milk Pudding ( Watalappan):
- Use 250 grams jagerry
- Use 50 grams coconut milk powder
- Prepare 250 ml warm water
- You need 5 whole eggs
- You need 3 cardamon
- You need 1 slice cinnamon
- Get 1 pinch nutmeg powder
- Take 1/2 cup crushed cashew nuts
- Get 1/3 cup sultanas
Instructions to make Jeggery Coconut milk Pudding ( Watalappan):
- Crush jaggery and mix with 100ml water. Add cardamon, cinnamon. Heat and mix well until jaggery dissolve completely, bring to boil, simmer for 2-3 minutes. Remove heat & cool down.
- Mix 150ml warm water & coconut milk powder. Mix well. Strain the jaggery mix to remove spices and pour into coconut milk, mix well.
- Whisk the whole eggs well and mix with the jaggery liquid , add nutmeg powder mix well.
- Pour the whole liquid mixture in a Pyrex bowl. In pre heated oven pour hot water in baking tray so that the bowl is 1/2 or 1/3 immersed. Cook for 45 min in 180°C.
- Serve cold with crushed nut and sultanas. You can add nuts in mixture also but I like it separate.
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