Sri Lankan Watalappam Recipe – Authentic Coconut Jaggery Custard Dessert Guide
Watalappam is a traditional Sri Lankan dessert made with coconut milk, jaggery, eggs, and aromatic spices like cardamom. This rich and creamy steamed custard has a smooth texture and authentic flavor, making it perfect for festivals, celebrations, or as a delicious homemade sweet treat.
Ingredients
- Kithul Jaggery (scraped or grated)300 g
- Thick Coconut Milk1 cup (250 ml)
- Eggs6 large
- Water¼ cup
- Cardamom Powder½ tsp
- Grated Nutmeg¼ tsp
- Vanilla Extract1 tsp
- Salt1 pinch
- Cashew Nuts (toasted & chopped)¼ cup
Taste as you go. Traditional Hela cuisine balances heat, salt, and acidity by feel — trust your senses.
Method
Break the eggs into a bowl and beat gently until smooth. Do not overbeat.
Add grated jaggery and mix until it dissolves completely.
Pour in thick coconut milk and mix well.
Add cardamom powder, nutmeg powder, vanilla extract, and a pinch of salt. Mix gently.
Strain the mixture to remove lumps for a smooth texture.
Pour the mixture into a heat-safe bowl or tray.
Cover with foil and steam for 30–40 minutes on medium heat until firm.
Check doneness by inserting a knife; it should come out clean.
Allow it to cool completely before cutting.
Garnish with cashew nuts and serve.
Tips
Use kithul jaggery for authentic Sri Lankan flavor.
Steam on medium heat to avoid cracks.
Cooling completely helps it set perfectly.