Watalappan (also spelled Wattalapam) is a rich, steamed Sri Lankan custard dessert that originated in the Malay community. It's especially popular during festive occasions such as Eid, but it's enjoyed year-round.Watalappan has a silky, creamy texture with warm notes of cardamom, nutmeg, and caramelized jaggery, making it one of Sri Lanka's most beloved traditional desserts.
Ingredients
- 600 gr eggs
- 500 gr grated kithul jaggery (or palm jaggery)
- 500 ml thick coconut milk
- 1/4 tea spoon ground cardamom
- 1/4 tea spoon ground nutmeg
- 2 tea spoons vanilla extract
Method
- Beat the eggs gently
- Stir in the grated jaggery, coconut milk, spices and vanilla,
- Strain the mixture through a fine sieve for a smooth texture.
- Pour into a heatproof dish
- Steam over gently simmering water for 35–45 minutes, or until the center is just set.
- Cool completely, then refrigerate for a few hours before serving.
Tips
- Kithul jaggery gives the most authentic flavor, but palm or dark brown sugar can be substituted.
- Serve chilled for the best texture and flavor.
.jpeg)
.jpeg)
Pics by - NelPhotography
iPhone XR
.jpeg)
.jpeg)
.jpeg)
.jpeg)
.jpeg)
.jpeg)
.jpeg)
.jpeg)
.jpeg)
.jpeg)
.jpeg)
.jpeg)
