Watalappan is a famous Sri Lankan dessert with Malay origins. It's a rich, creamy coconut custard made with coconut milk, jaggery, eggs, and aromatic spices like cardamom and nutmeg. It's a favorite during special occasions, especially Ramadan and Sinhala-Tamil New Year.
Traditional Watalappan Recipe
Ingredients:
200g jaggery (grated or chopped)
1 cup thick coconut milk
3 eggs
1/2 tsp cardamom powder
A pinch of nutmeg (optional)
1/2 tsp vanilla essence (optional)
A pinch of salt
Cashews for garnish
Instructions:
Prepare the jaggery mixture – In a saucepan, melt the jaggery with a little water on low heat. Stir until fully dissolved. Let it cool.
Whisk the eggs – In a separate bowl, beat the eggs until well combined but not too frothy.
Mix ingredients – Slowly add the coconut milk, cardamom, nutmeg, salt, and vanilla to the beaten eggs. Then, gradually mix in the cooled jaggery syrup.
Strain the mixture – This step ensures a smooth texture.
Steam or bake – Pour the mixture into a greased bowl or ramekins.
Steaming method: Steam for about 30-40 minutes on medium heat.
Baking method: Bake in a water bath at 160°C (320°F) for about 40 minutes until set.
Garnish and serve – Let it cool, then garnish with cashews. Serve chilled or at room temperature.
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