Watalappan – Spiced Coconut Milk Custard from Sri Lanka
Aruna Panangipally
Watalappan is a spiced coconut milk custard from Sri Lanka made with coconut milk, eggs, a touch of spices (nutmeg, cardamom and cinnamon) and special Sri Lankan Jaggery called Kithul Jaggery.
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.
Making the Watalappan
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
This is a calorie laden dessert so eat in moderation. :)Ensure that all ingredients are at room temperature.The steam must build before you start steaming this custard.
Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!