As usual every household has their own family recipe. Some use coconut milk, jaggery….and some even use roasted gram dal…..
I always bake my dessert in an oven. but you can also steam it if you wish.
INGREDIENTS:
eggs – 5
cardamoms – 20
almonds – 10
cashewnuts – 20
milkmaid (condensed milk) – 1 tin (392 g)
full fat milk – 1 and 1/2 cups
PROCESS:
- grease an oven proof dish with little ghee and keep aside.
- pre- heat the oven at 180 degrees celcius.
- put the cashewnuts, almonds and cardamoms in a saucepan with little water and boil it for few minutes until it is easy to remove the skin of the almonds.
- strain and throw away the water.
- now remove and discard the skin of the almonds.
- put the almonds, cashewnuts and cardamoms in the blender along with just enough milk ( from the measured milk) to grind into a smooth and fine paste. Keep aside.
- now in a big bowl, break the eggs. whisk well but gently to avoid he foam.
- next, add in the condensed milk and the milk. mix well
- add in the nut paste too. mix well.
- strain the mixture into the prepared dish. cover with aluminium foil.
- place the vatalappom on a water bath and bake at 180 degrees for 30 minutes OR until a tooth pick inserted comes out clean. (can take longer.
- once cooled refrigerate. cut into desired pieces and serve chilled.
IF YOU WISH TO WATCH THE FULL RECIPE VIDEO CLICK BELOW:
