Vatalappam

 

Vatalappam is a coconut based pudding with jaggery, cashew, eggs and coconut milk. Its a popular Sri-lankan pudding. 

Ingredients:

• 6 eggs
• 1/4 cup water
• 3/4 cup thick milk
• 2 Palm jaggery
• few cashew and raisins for decoration
• 1tsp ghee

Step by Step

1. Break and melt the palm jaggery with 1/4 cup water.
2. Beat the eggs well until pale and light.
3. Add the palm jaggery into the eggs by using a strainer.
4. Add the thick milk.
5. Mix well until all blends well.
6. Sprinkle cashew and raisins  along with a tsp of ghee before pouring the mixture into the bowl.
7. Steam for 25 minutes.
8. Let it cool well before turning into a plate.
9. One can serve it warm or cool.

Enjoy Cooking

S

Recipe Source: From my mom to her by her mom

                                    Note: When I turned into the plate little pieces got stuck.!! Taste wise perfect !!

Flourless Fudgy Chocolate Brownie Cookie- Gluten Free

 Ingredients:

• 100 grms semi sweet chocolate chips
• 1 1/2 tbsp butter soft
• 1 large egg at room temperature
• 75 grms brown sugar
  
  
• 1/8 tsp salt
• 1 1/2tbsp corn starch
• 1 tbsp cocoa powder
• 1/4 tsp baking powder
• 1/4 tsp Milk chocolate chips.

Step By Step

1. Melt chocolate and butter in a slow flame (100 in induction ).
2. Keep stirring until  completely smooth and  melted.
3. Keep aside.
4. Beat egg, sugar and salt until pale and thick.
5. Mix in warm chocolate until mixed well.
6. Sift cornflour, cocoa powder and baking powder.
7. Mix into the mixture.
8. Add chocolate chips into it.
9. Cover and refrigerate for 30-45 minutes.
10. In the mean time , Preheat the oven at 175˚C for 10 minutes.
11. Line a baking tray with baking paper.
12. Scoop the fudgy  butter using ice cream scoops into the sheet.
13. Bake for 10-15 minutes.
14. Leave it cool completely on tray.

Enjoy baking 

S

Adapted from https://scientificallysweet.com/