Watalappan is a spiced coconut milk custard from Sri Lanka, the Emerald Isle of Asia. It is quite simple to make and need relatively few ingredients; eggs, coconut milk, a touch of spices (nutmeg, cardamom and cinnamon) and special Sri Lankan Jaggery called Kithul Jaggery. I had Karupatti or Coconut Jaggery at home and used it in place of Kithul Jaggery. This also accounts for the chocolate brown colour of my Watalappan. However, I found that this technique enhanced the flavour of this wonderful custard.
Watalappan is very easy to make. You essentially mix all ingredients together and then steam or bake the dessert. I steamed this Coconut Milk Custard though there are many versions out there that recommend or use baking.
Watalappan was the recipe assigned to me by Lina for her April Challenge. Lina has become quite famous for her challenges and comes up with very innovative ones. This time, we had to give her a number between 1 and 30 and she assigned us a recipe based on the number we chose. 🙂
How to Make Watalappan – Spiced Coconut Milk Custard from Sri Lanka
Watalappan – Spiced Coconut Milk Custard from Sri Lanka
Ingredients
- 200 ml Coconut Milk
- 3 Eggs
- 120 gma Grated Jaggery Kithul Jaggery Preferred
- 1/4 tsp Nutmeg Powder
- 1/3 tsp Cinnamon Powder
- 1/4 tsp Cardamom Powder
- 6 Roasted Cashews
Instructions
- Set aside a 5-6” round mould.
- In a pressure cooker, add enough sufficient water to ensure steaming for 1 hour.
- Place a vessel filled with water and cover with a plate. We will place the mould on top of this vessel. This is to ensure water does not touch the mould.
- Remove the weight from the pressure cooker lid.
- Close the pressure cooker.
- On a high flame, let the steam build.
- Grate the jaggery.
- Add the spice powders to the jaggery and mix well.
- Add the coconut milk and mix well.
- Set aside for 10 minutes so that the jaggery melts and blends into the coconut milk.
- Beat the eggs till frothy.
- Add the eggs to the spiced coconut milk.
- Mix well.
- Pour the mix into the mould.
- Cover the mould with a foil to ensure no water enters it.
- After the pressure cooker starts steaming, open it.
- Quickly place the covered mould into the pressure cooker.
- Close the pressure cooker.
- Over medium flame, let the Watalappan steam for at least 1 hour.
- Turn off the heat.
- Let the Watalappan cool completely.
- Remove the foil.
- Place a plate over the mould.
- Turn over so that the Watalappan comes out of the mould and onto the plate.
- Divide into 6 portions.
- Garnish with roasted cashews.
- Serve warm or chilled.
Notes
What an amazing share Aruna
Thank you, Sonal. 🙂
What an interesting and delicious dessert! I love your presentation!
Thank you 🙂
I can imagine how delicious this is, since I love this combination in Indian sweets too 🙂
You would love it, Freda. 🙂
This is amazing Aruna! Love the fact that you have Done your research well. The Watalappan has come out really well…Perfect post…thanks for participating
Thank you, Lina, for this opportunity. 🙂
Wow.. what a simple and beautiful recipe 🙂 on my list to try 🙂
Wow! This looks really good! I love coconut milk – I love how it can be used in so many recipes such as this! Very much lovely! Thank you for participating at Lina’s challenge.
Very nice Aruna.. Learning lot of recipes via these challenges. Good luck.