As I mentioned in my post on Wattalapam cake last week, my mother has been making a series of Iftar treats, several of which are her twists on the traditional Wattalapam pudding. Continuing with the theme of Iftar, today’s recipe is another twist on Wattalapam – my mother’s wattalapam jelly pudding.
I tried to make it once last year, following my mother’s recipe I had shared on this blog a few years back. It went quite well till I removed the cooked, fragrant pudding mix from the stove. I made the mistake of mixing the agar agar into the pudding mix, while it was still quite hot, due to which the pudding never thickened further even after being in the refrigerator for a whole day.
When I mentioned this to my mother recently, she immediately made this the following day making sure I saw the entire process especially when to mix the agar agar into the pudding mix.
Wattalapam Jelly Pudding
- Coconut milk – 1 cup, thick
- Egg – 1
- Jaggery – ½ to 1 cup, depending on taste
- Cardamom – 3 or 4, crushed
- Vanilla extract – 2 tsp
- Flavour-less jelly mix or Agar agar – 1 ½ tsp
- Hot water – 3-4 tbsp
- Mix the coconut milk and jaggery.
- Lightly whisk the egg before adding the jaggery-milk mixture. Blend the mixture well.
- Add the crushed cardamom and vanilla extract to the mixture.
- Cook the pudding mixture on low heat, stirring continuously, for about 10 mins.
- Remove the thickened mixture from the heat and keep aside to cool to at least 50% what it’s heat was when removed from the stove. This is an important step.
- Mix the jelly or agar agar powder with the hot water and let it cool slightly.
- Beat the jelly mix into the cooled pudding mixture.
- Cool and refrigerate.
Recipe source: Raji Thillainathan.