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Jaggery Pudding (Vatillapam)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)72.3352
Energy (kCal)1580.32
Carbohydrates (g)31.7604
Total fats (g)134.178
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Beat the eggs and keep aside. | 2. Grate the jaggery. | 3. Mix it with coconut milk. | 4. Bring to a boil. | 5. Add the crushed cardamoms. | 6. Bring to a boil again. | 7. Remove from flame. | 8. Allow to cool. | 9. Add the eggs,one at a time and mix well. | 10. Steam the mixture for 45 minutes. | 11. Cut into pieces. | 12. Serve, topped with a few broken cashewnuts. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    jaggery 500 - - - -
    egg 10 715.0 3.6 62.8 47.55
    coconut milk 1 1/2 cups 828.0 19.944000000000003 8.244 85.824
    cardamom 6 crushed 37.32 8.2164 1.2912 0.804

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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