How to make Vatlappam
This recipe is contributed by Member Fareen Fathima.
Main Ingredients : Thick coconut milk (गाढ़ा कोकोनट मिल्क/ नारियल का दूध), Eggs (अंडे)
Cuisine : Malaysian
Course : Desserts
You can also find more Desserts recipes like Mango And Cherry Soft Serve Eggless Peach Bavarois Chocolate Risotto Strawberry Baked Yogurt
Vatlappam Recipe Card
Hindi: nariyal
Coastal cuisine of India loves the coconut. Be it Goan or Malwani, Karnatak, Tamilian or from Kerala, the taste of coconut reigns supreme. Think about a rich fish curry and try making it obliterating the coconut! It will pass off as a fake. Very correctly termed as the ‘plant of life,’ each and every part of the coconut plant is useful in one or the other way.
Prep Time : 41-50 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Vatlappam Recipe
Thick coconut milk 2 cups
Eggs 6
Sugar 1 cup
Green cardamom powder 1 teaspoon
Method
Step 1
Beat the eggs and sugar together till the sugar gets dissolved. Add green cardamom powder and thick coconut milk and mix well.
Step 2
Heat water in a steamer. Pour the mixture in a pan and steam it for half an hour.
Step 3
Remove and cool and serve chilled.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
