Selamat Hari Raya! Looking to make a fuss free yet delicious dish to impress your visitors with? Watch this video as Salia Begam teaches us how to make some tasty vathalappam!
2 TBS ALMONDS
2 TBS CASHEWS
½ CUP MILK
½ CUP SUGAR
¼ TSPN FENNEL POWDER
½ TSPN CARDAMON POWDER
2 TBS CONDENSED MILK
200 ML COCONUT MILK
1. Blanch the almonds in hot water for 30 minutes. After blanching, peel the almond skin off.
2. In a small blender, add the peeled almonds, cashew nuts and the milk. Blend well till the mixture becomes a fine paste.
3. Set this mixture aside.
4. In the big blender, pour the unbeaten eggs. Add sugar, fennel powder and cardamom powder. The cardamom powder will help eliminate the ‘raw’ taste of eggs.
5. Next, add the almond-cashew paste into the big blender, along with the condensed milk and coconut milk.
6. Blend everything well into a thin consistency.
7. Prepare the steamer and pot for steaming. Coat the interior of the pan with butter as the butter will ensure that the vathalappam does not get stuck to the pan.
8. Next, pour the finely blended paste into the butter-coated pan through a sieve to ensure the consistency is smooth.
9. Wrap the pan using an aluminium foil before putting it into the pot to steam. The aluminium foil will ensure that water doesn’t go into the pan when steaming.
10. Add water into the pot.
11. Place the pan into the pot and close the lid. Let it steam for 30 minutes in mid-low heat.
12. After steaming, take the pot off the stove and let the vathalappam cool for 15 minutes.
13. Once cooled, transfer the vathalappam onto a plate carefully.
14. Cut the round vathalappam into diamond shaped pieces by slicing it into neat straight rows, followed by diagonal rows.
15. Garnish the vathalappam with almonds, pistachios and cashews before serving.
Missed the episode? VOD: bit.ly/NOKVas