October 07, 2018
Watalappam is a famous traditional desert recipe of Sri Lankans. It is a coconut custard pudding made of coconut milk, jaggery, spices and eggs. 


250g Jaggery (grated)
250 ml thick coconut milk
6 eggs
2 tsp cardamom powder
1/4 tsp salt


  1. In a pan combine grated Jaggery and thick coconut milk and keep stirring in a medium heat or flame until the Jaggery dissolves. When it is quite thick take off the flame and let it cool completely. *
  2. Take another large bowl beat all the eggs* together using a hand whisker for 5-6 minutes. (Do not use an electric beater)
  3. Gradually add the salt and cardomom powder along with the Jaggery mixture and whisk until combined.
  4. Strain the mixture and pour it to a heat proof serving dish and steam for 45 minutes or until a toothpick comes out clean when inserted. 
  5. Once steamed let it cool completely. Serve with topped cashew nuts. 
  • If you like to get a dark brown colour as in the picture, caramelized sugar and add it to the Jaggery mixture at 1st step.
  • Remove the white strand attached to the egg yolks before beating to avoid the eggs to stink. 
  • Watalappam can be refrigerated for 2 days. Its tastes best when it is cool. 

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