Watalappam

Watalappam is my Dad's favorite dessert and is usually made once a year for his birthday. The pudding containing palm sugar and coconut milk probably originated in Malaysia, but has grown very famous all over Sri Lanka by now.
Its most exotic ingredient is "Jaggery", a very dark brown sugar made from date palms. It is sold in half sphere shaped lumps, usually only in Indian Asia Shops as opposed to Thai Shops.
Cashew nuts are a classic accompaniment to Watalappan, but sliced Mango also worked very well.  According to the Internet where I found this recipe (which I changed a bit), you can substitute Jaggery with brown sugar but I haven't tried that yet ;-)

Ingredients for 6 servings:

300 g jaggery (or brown sugar)
150 ml water
0,5 TSP ground nutmeg

0,5 TSP vanilla extract
0,5 TSP ground cardamom
1 Pinch ground cloves
1 TSP cinnamon
6 eggs

300 ml coconut milk
oil to grease
chopped cashew nuts or mango slices to taste


Energy: 350 kcal per serving

Preparation:

Break or chop the jaggery to small pieces and set it to melt with water and spices over low heat, then let the mix cool. Grease 6-7 small cups (à 150 ml) with oil and place them in a deep baking tray.

Whisk the eggs and add the jaggery mix, then the coconut milk. Divide the Watalappam mix between the cups, put the tray in the oven and fill it with boiling water, covering about half the cups.

Bake at 150°C for 45 min, test with a skewer. Let the Watalappam cool (which makes the flan bulk sink), additionally set it into the fridge if necessary.

Use a knife to separate the Watalappam from the cup rims, turn the flan out onto plates and decorate with cashew nuts, palm syrup or mango slices. Enjoy!