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