Watalappan or vattalappam is a traditional dessert from Sri Lanka that is made with thick coconut milk and soft Kithul jaggery.
Taste
Watalappan is a cardamom spiced coconut custard that stands apart from typical coconut custard, offering a soulful and earthen taste. Similarly to my coconut ice cream and coconut balls, the subtle coconut flavor is the appeal of this dessert. The prominent flavor of cardamom infuses an authentic Eastern essence.
Ingredients
This is a simple dessert and requires very basic ingredients like eggs, kithul jaggery , cardamom, and coconut milk. Now, I know you are wondering how to get your hand on this jaggery. No worries, I’m making this Sri Lankan dessert with brown sugar which is easily available everywhere. You can also use sugar cane jaggery in this Watalappan but of course, nothing replicates the authentic flavors of kithul jaggery.
Kithul Jaggery Or Brown Sugar: If kithul jaggery isn’t available, you can substitute it with dark brown sugar or palm sugar or plain jaggery. For an extra hint of richness, consider adding a tablespoon of molasses. Coconut Milk: Ilike canned coconut milk and is convenient, you can also use fresh thick coconut milk if available. Coconut cream will deliver creamier result. Eggs: Eggs are essential for providing structure and richness to the pudding. Cardamom: This spice adds a warm, aromatic flavor that’s characteristic of many Eastern desserts. If cardamom is unavailable, vanilla extract can be used. Cream: Plain whipped cream complements the pudding’s sweetness and balances the flavors with a light, velvety finish. You can opt for lightly sweetened cream for added indulgence. Nuts: I like to add sliced almonds and pistachios for a touch of crunch and richness in the dessert. They add texture and enhance the flavor. You can also choose cashews or any other nuts available.
How to make this recipe?
Expert tips
Baking Tips: Traditional Watalappan is steamed. If you prefer baking, place the mould in a bain-marie (hot water bath) in a preheated oven at 320 F. Bake for 45-60 minutes or until just set. Both methods work well, I also found steaming easy and so I’m sharing the same method. When you shake it will be still jiggly but it will have no creamy liquid. You might see a little water separating on the sides, that is ok. We want the eggs in the pudding to set. We don’t want that water to dry. Important thing is not to over-cook or bake the dish. Otherwise, it will become dry and lose its light, soft, melt in the mouth texture. Individual Servings: Similarly you can bake individual servings in the ramekins. You’d need 3-4 half cup ramekins. Baking time will reduce to 30-45 minutes. Garnish: While roasted cashews are traditional, whipped cream with pistachios adds an eye-catching, creamy contrast that elevates the dessert. The sugar-free cream gives a very tasteful combo with the sweetness of pudding. Obviously, you can use any roasted nuts of your choice like cashew, almonds or pistachio. If you try this recipe, I’d LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest and Youtube.
📖 Recipe
