Eggless watalappan for vegiterrains.

INGREDIENTS:

• • 2 tsp. vanilla
  • 2 ozs. gelatine
  • 25 cadju nuts finely chopped
  • 2 cups coconut milk
  • 1 lb. jaggery

METHOD:

• Put gelatine into a cup of hot water and keep it for about half an hour to cool down.
• Break the jaggery into small pieces and put into a pan.
• Add 2 cups of coconut milk and heat moderately until the jaggery is dissolved.
• Thereafter remove from the fire and keep it to cool down.
• Then add gelatine and vanilla to the mixture and place in the fridge.
•  When set place and sliced cadjunuts on top of watalappan.