Wattalapam Jelly Pudding

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.

Wattalapam Jelly 1.jpeg

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.

Hope you enjoy this delicious pudding recipe! I am taking this dessert over to Angie’s Fiesta Friday #126 and for the first time to Cindy’s Gluten free Fridays #201.

Wattalapam Jelly Pudding

  • Servings: 2 or 3
  • Difficulty: average
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Ingredients:

  • 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

Method

  1. Mix the coconut milk and jaggery.
  2. Lightly whisk the egg before adding the jaggery-milk mixture. Blend the mixture well.
  3. Add the crushed cardamom and vanilla extract to the mixture.
  4. Cook the pudding mixture on low heat, stirring continuously, for about 10 mins.
  5. 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.
  6. Mix the jelly or agar agar powder with the hot water and let it cool slightly.
  7. Beat the jelly mix into the cooled pudding mixture.
  8. Cool and refrigerate.

Wattalapam Jelly 5.jpeg

Recipe source: Raji Thillainathan.

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Chocolate Biscuit Pudding

This month, I’d like to share my mother’s recipe for chocolate biscuit pudding. A very popular dessert in Sri Lanka, chocolate biscuit pudding is an easy-to-make, delicious dessert that can handle different variations to its layers.

As I enjoy my slice of the pudding today, I wish you all a merry Christmas and Happy Holidays!
Biscuit pudding

Chocolate Biscuit Pudding

  • Servings: 5-6
  • Difficulty: easy
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Ingredients:

  • Gold Marie biscuits (or other appropriate biscuit of your choice) – 3 packets (180 g)
  • Milk flavoured with cocoa powder or melted chocolate – 1 cup
  • Plain milk – ¼ cup
  • Margarine – 100g
  • Icing sugar – 250g
  • Vanilla
  • Cashew nuts – 100g

Method

  1. Mix icing sugar and butter. Add the chocolate milk slowly until the mix becomes creamy.
  2. Soak the biscuits in plain milk and line the pyrex dish or dessert pan with a thickness of two biscuits.
  3. Spread the cream over the base layer and sprinkle some of the chopped nuts. Add another layer of biscuits soaked in the plain milk and repeat the process of adding the cream and nuts. The biscuit pudding can have as many layers as you want but 2-3 layers are good.
  4. Spread the remaining cream on top of the dessert. Decorate with strawberries.
  5. Refrigerate for a minimum 30 minutes before serving.

Recipe source: Raji Thillainathan.

Wattalapam Jelly Pudding

I am sharing a pudding recipe that I first shared during last Eid. Wattalapam is originally a part of the Sri Lankan Malay cuisine but has become the most popular Sri Lankan dessert.  This recipe of my mother is an adaptation of the traditional wattalapam into a jelly pudding. I would like to share it at Eid Eats 2014, which I learnt about from Jhuls, an Eid event hosted by Sarah and Asiyah.
Wattalapam jelly puddingI also wanted to share two music clips from MTV Coke Studio’s youTube channel. The first clip is of a Sufi music duo that I enjoy listening to – the Wadali brothers, Puranchand and Pyarelal Wadali, from Amritsar.

The second clip is a song I listened to for the first time last week when I was searching for youTube clips of the Wadali brothers. Composed by Salim and Sulaiman Merchant, the song is sung by Munawar Masoom and Kailash Kher.

Eid Mubarak to everyone celebrating this day!
final eid eats

Wattalapam Jelly Pudding

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients:

  • Thick coconut milk – 1 cup (this can be obtained by blending ¼ cup freshly scraped coconut with 1 cup of water)
  • Egg – 1 (can use 2 tbsp corn starch as a substitute)
  • Jaggery – ½ to 1 cup, depending on taste
  • Cardamom – 3 or 4, crushed
  • Vanilla extract – 2 tsp
  • Agar agar – 2 tbsp
  • Hot water – 6 tbsp

Method:

  1. Mix the coconut milk and jaggery.
  2. Lightly whisk the egg before adding the jaggery-milk mixture. Blend the mixture well.
  3. Add the crushed cardamom and vanilla extract to the mixture.
  4. Cook the pudding mixture on low heat, stirring continuously, for about 10 mins.
  5. Remove the thickened mixture from the heat and keep aside to cool.
  6. Take 2 tsp agar agar powder and mix with 6 tbsp hot water.
  7. Beat the agar agar mix into the slightly cooled pudding mixture.
  8. Cool and refrigerate.

Recipe Source: Raji Thillainathan.

Mango Pudding

When you have some ripe mangoes at hand and you don’t feel like eating them just sliced as you usually do, then you could try out this quick to make, dessert for one.

Willard Mangoes

Willard Mangoes

Mango pudding

Time taken: 10 mins

Serves 1

Mango puddingIngredients:

  • Mango – ½ cup, ground
  • Sugar – 2 tbsp
  • Vanilla essence – ¼ tsp
  • Orange juice – 1 tbsp (optional)
  • Yellow colour – drop or two
  • Corn flour – 3 tbsp
  • Raisins – ½ tsp
  • Cashewnuts – ½ tsp, crushed
  • Vegetable oil margarine – 1 tsp

Method

  1. Blend the mango without water.
  2. In a saucepan, heat the ground mango with 2 tbsp sugar, ¼ tsp vanilla essence and 1 tbsp of water, stirring continuously for a minute or two. If you like a little citrus flavour to your pudding, add a tbsp of orange juice.
  3. Add the corn flour, stirring in a tbsp at a time. Continue stirring for 3-4 mins. If making for more than one person, consider using corn starch dissolved in water instead of corn flour.
  4. Add the raisins and crushed cashewnuts and stir for a min.
  5. Add the margarine and mix well. Remove the saucepan from stove and transfer the pudding to a mold.
  6. Serve plain or with some ice-cream on the side.

Recipe source: Raji Thillainathan.

Coconut paayaasam

Today’s Navarathri recipe is my grandmother’s recipe for coconut paayaasam, as remembered and replicated by my mother. Many people generally use dairy milk for the ‘paal paayasam’ but my grandmother preferred using coconut milk for sago pudding and now, that’s the way it is made in our family.

Paayaasam

Time taken: 15 mins

Serves 2

PaayasamIngredients:

  • Pearl sago/ Savvarasi – ¼ cup
  • Cardamom – 2, crushed
  • Chickpea – 1 tbsp, fried and split
  • Cashewnuts – 2 or 3, chopped
  • Coconut milk – ½ cup
  • Sugar – 1 tbsp or adjust per taste
  • Raisins – 1 tbsp
  • Kesari powder – pinch

Method:

  1. Heat 1 cup of water in a pan, adding 2 crushed cardamoms, for about 5 mins.
  2. Add the pearl sago and let the boiling continue for a couple of minutes.
  3. When the sago is half-cooked, add the split, fried chickpea and cashewnuts and continue cooking for another couple of minutes.
  4. Once the sago is well cooked and the mixture thickens, add the coconut milk and the kesari powder.
  5. In a few minutes, add the sugar and mix well and let the ‘paayaasam’ simmer for another couple of minutes.
  6. Add the raisins just before removing the pan from the stove.
  7. Stir and serve either hot or chilled.

Recipe source: Raji Thillainathan.

Dragon fruit pudding

With dragon fruits in season and because my mother and I like the fruit, we both decided to make a dessert using the fruit. So, here’s the recipe for the dragon fruit pudding that my mother made.

I had attempted to make a vegan red velvet cake using dragon fruit pulp as both an egg substitute as well as a source of natural red colouring but the cocoa powder in the batter simply overruled the rich red colour of the fruit. I will try the recipe once more with some adjustments and see if it works out.

My next post on the blog will be in October as I will be travelling and will not have access to my recipe base.

Dragon fruit pudding

Time taken: 5 mins

Serves 2

Dragon fruit pudding

Ingredients:

  • Dragon fruit – ½ cup, chopped
  • Corn starch – 2 tbsp
  • Water – ½ cup
  • Sugar – 1 tbsp + 1 tsp
  • Rose essence – few drops
  • Lime juice – 1 tsp

Method:

  1. Put the chopped dragon fruit and water in a sauce pan. Mash it coarsely with a spoon.
  2. Add a few drops of rose essence to the pan and mix well.
  3. Add the corn starch to the pan and stir.
  4. Cook on low heat for about 3 minutes, stirring continuously. The mixture will start to thicken.
  5. Remove from heat. Transfer the pudding to a bowl and let it cool.
  6. Mix 1 tsp lime juice and 1 tsp sugar and drizzle on top.
  7. The pudding can be served warm or chilled.

Recipe source: Raji Thillainathan.