No Sri Lankan wedding or festival is truly complete without a generous serving of Watalappan. This rich, dark, cardamom-spiced coconut custard is the king of our desserts. Making it at home might seem intimidating, but once you get the hang of it, you’ll never buy it from a store again.
Ingredients
-
500g dark Kithul jaggery (grated)
-
1 cup thick coconut milk
-
5 large eggs
-
1 tsp freshly ground cardamom and nutmeg
-
Roasted cashew nuts for garnishing
-
A pinch of salt
Method
-
Melt the grated jaggery with a tiny splash of water on low heat until it becomes a thick syrup. Let it cool slightly.
-
In a bowl, beat the eggs well. Add the cooled jaggery syrup, thick coconut milk, spices, and a pinch of salt. Mix thoroughly.
-
Strain the mixture into a buttered heat-proof bowl to ensure it’s silky smooth.
-
Cover the bowl with foil and steam it for about 45 minutes to an hour, until a toothpick inserted comes out clean.
Always try to find the darkest, purest Kithul jaggery you can get. That is what gives Watalappan its signature deep brown color and rich caramel flavor!
