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
4 eggs
1 cup grated jaggery (or kithul jaggery preferred)
1 cup thick coconut milk
½ tsp cardamom powder
¼ tsp nutmeg powder (optional)
1 tsp vanilla extract (optional)
A pinch of salt
10–15 cashew nuts (for garnish, optional)
1 cup grated jaggery (or kithul jaggery preferred)
1 cup thick coconut milk
½ tsp cardamom powder
¼ tsp nutmeg powder (optional)
1 tsp vanilla extract (optional)
A pinch of salt
10–15 cashew nuts (for garnish, optional)
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.
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.
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