Try this Sri Lanka Watalappan (Spiced Coconut Custard) recipe, or contribute your own.
Suggest a better description===========================> Directions <======================== Lightly beat the eggs. Mix the jaggery and water and boil until the jaggery has melted. Allow to cool. Add melted jaggery and coconut milk a little at a time to the eggs and continue to beat.-Add the powdered cloves, cardamon, cinnamon, nutmeg and rose essence and pour into a greased bowl. Cover with grease proof paper and steam for 1-1/2 hours. Sprinkle with cashew nuts before or after steaming. ISBN #962 224 010 0
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Serving Size: 1 Serving (1865g) | ||
Recipe Makes: 1 | ||
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Calories: 2548 | ||
Calories from Fat: 1786 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 198.5g | 265 % | |
Saturated Fat 88.6g | 443 % | |
Monounsaturated Fat 63.5g | ||
Polyunsanturated Fat 21.5g | ||
Cholesterol 5287.5mg | 1627 % | |
Sodium 1791.4mg | 62 % | |
Potassium 2488.8mg | 65 % | |
Total Carbohydrate 33.2g | 10 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 31.4g | ||
Protein 169.8g | 243 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2548
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