✨ Welcome to Fusion Fridays ✨
A little project inspired by my Amma 🩷
Growing up, I watched her create magic with the simplest ingredients: coconut, jaggery and cardamom.
Now, I love bringing those same roots into modern desserts.. Where tradition meets creativity and two cultures melt together beautifully.
🪔 Diwali Edition ✨
Wattilappam - made with creamy coconut milk, rich palm jaggery and the warmth of cardamom and nutmeg. It’s a dessert that’s always been more than just sweet, it’s a symbol of togetherness🫶🏽
Wattilappam traces its roots back to the Malay traders who brought “Wattil-Appam” (cup pudding) to Sri Lanka centuries ago. Over time, it became a signature treat in Tamil homes, representing warmth, family and celebration.
This version brings that same essence into a creamy baked cheesecake - blending the caramel depth of kithul jaggery with the smooth richness of a cheesecake. 💛
Because traditions don’t fade - they evolve, one sweet recipe at a time. 🍰🌴
Ingredients:
Filling
200 g palm jaggery
450 g cream cheese
120 ml coconut milk
2 large eggs
½ tsp cardamom powder
¼ tsp nutmeg (optional)
1 packet of vanilla sugar
Pinch of salt
Pinch of Saffron
Crust
200 g crushed biscuits
70 g melted butter
1 tbsp Jaggery
Caramel Sauce
2 tbsp jaggery
1 tbsp water
1 tbsp coconut milk
🔥 Instructions
1. Crust: Mix crushed biscuits with butter and sugar, press into a pan, bake 8 min at 170 °C.
2. Filling: Melt jaggery with 2 tbsp water, cool slightly. In a bowl whisk cream cheese, coconut milk, eggs, spices, and vanilla. Add melted jaggery, mix until smooth.
3. Bake: Pour over crust, bake at 160 °C for 35–40 min until just set.
4. Chill: Cool completely, then refrigerate at least 3 hours.
5. Serve: Drizzle with jaggery syrup or toasted cashews.
Admired the work of @bakewithtj , a passionate youngster who does Tamil fusion food in germany ! Tried pani poori and gulab jamun cheese cake ! Thanks to @vivaaha.ch for organising such an wonderful event
