Sri Lanka Desserts - Watalappan[made with Kithul jaggery]

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

1. Beat the eggs gently
2. Stir in the grated jaggery, coconut milk, spices and vanilla, 
3. Strain the mixture through a fine sieve for a smooth texture.
4. Pour into a heatproof dish
5. Steam over gently simmering water for 35–45 minutes, or until the center is just set.
6. 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.

Pics by - NelPhotography

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