Traditional Sri Lankan Watalappan Recipe

Ingredients

1 cup of kithul jaggery (palm sugar)
5 eggs
1 can (400ml) of thick coconut milk
1 teaspoon of cardamom powder
1/2 teaspoon of nutmeg powder
1/4 teaspoon of clove powder
1/2 cup of cashew nuts
1 teaspoon of vanilla essence

Steps and instructions

Preheat your oven to 150 degrees Celsius (300 degrees Fahrenheit).
In a large bowl, beat the eggs until they are well mixed.
Grate the kithul jaggery into the bowl and continue to beat until it is well combined with the eggs.
Add the coconut milk to the mixture, followed by the cardamom powder, nutmeg powder, and clove powder. Mix well.
Stir in the vanilla essence.
Roast the cashew nuts in a dry pan until they are golden brown. Once cooled, add them to the mixture and stir well.
Pour the mixture into a greased baking dish.
Place the baking dish in a water bath and bake in the preheated oven for 45 minutes or until the pudding is set.
Remove from the oven and let it cool.
The Watalappan is ready to be served. Enjoy!

Tools for making

Mixing Bowl - A large bowl to mix the ingredients together.
Whisk - Used to beat the eggs and combine the ingredients smoothly.
Grater - To grate the kithul jaggery into smaller pieces for easier mixing.
Baking Dish - A greased dish to hold and bake the Watalappan in the oven.
Pan - Used to roast the cashew nuts until they are golden brown.
Oven - Preheat the oven to 150 degrees Celsius (300 degrees Fahrenheit) for baking.
Water Bath - A larger pan filled with water to create a gentle and even heat around the baking dish.

Recipe variations

Replace kithul jaggery with regular jaggery or brown sugar for a different flavor.
Add a teaspoon of rose water or orange blossom water for a fragrant twist.
Sprinkle some chopped almonds or pistachios on top for added crunch.
For a vegan version, substitute eggs with mashed bananas or unsweetened applesauce.
Experiment with different spices like cinnamon or ginger for a unique flavor profile.
Add a tablespoon of grated coconut for extra texture.
Try using a different type of nut such as walnuts or pecans instead of cashews.
Serve the Watalappan with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.
For a gluten-free option, use a gluten-free flour substitute such as almond flour or coconut flour.

Recipe overview

Watalappan is a traditional Sri Lankan dessert that boasts a rich, creamy texture with a delightful blend of sweet and spicy flavors. Made from a unique combination of kithul jaggery (palm sugar), eggs, coconut milk, and a blend of spices including cardamom, nutmeg, and cloves, Watalappan is a treat to the palate. In this recipe, we'll guide you step-by-step on how to create this delicious dessert at home. Expect to spend about 15 minutes preparing the ingredients and about 45 minutes baking time. The addition of roasted cashew nuts gives it a nice crunch that contrasts beautifully with the creamy texture of the pudding. The result is a beautifully set pudding that is sweet, rich, and incredibly satisfying. Great for special occasions or as a unique ending to a family meal, Watalappan is sure to impress!

Common questions

Can I substitute kithul jaggery with another type of sugar? Yes, you can substitute kithul jaggery with brown sugar or regular white sugar if you don't have access to kithul jaggery.
Can I use light coconut milk instead of thick coconut milk? It is recommended to use thick coconut milk for a richer and creamier texture, but you can use light coconut milk if you prefer a lighter version of Watalappan.
Can I omit the cashew nuts? Yes, you can omit the cashew nuts if you have allergies or simply prefer not to include them. The Watalappan will still be delicious without them.
How can I make this recipe vegan? To make a vegan version of Watalappan, you can substitute the eggs with a suitable egg replacement product, such as flax eggs or applesauce. Additionally, use a plant-based milk alternative instead of coconut milk.
Can I make Watalappan without an oven? Yes, you can steam the Watalappan on the stovetop using a steamer or a large pot with a steaming rack. Simply cover the dish with a lid and steam for about 45 minutes or until set.

Serving dishes and utensils

Mixing Bowl - A large bowl to mix the ingredients.
Whisk - To beat the eggs and combine the ingredients smoothly.
Grater - To grate the kithul jaggery into the mixture.
Baking Dish - A greased dish to bake the Watalappan.
Dry Pan - To roast the cashew nuts.
Water Bath - A larger dish filled with water to create a gentle and even heat while baking.
Oven - To bake the Watalappan.

Origin stories

Watalappan, a rich and creamy dessert, has its roots deeply embedded in the culinary tradition of the Sri Lankan Muslim community. This tantalizingly sweet treat, often served at the end of festive meals and during the Eid celebrations, owes its unique flavor profile to the fusion of local and Arabic influences. Its main ingredient, kithul jaggery, is a type of palm sugar native to Sri Lanka, while the spices used - cardamom, cloves, and nutmeg - are redolent of those found in Middle Eastern cuisine. Even the name 'Watalappan' is said to be derived from the Arabic 'Halwa' and the Malayalam 'Appam', symbolizing the diverse cultural influences that have shaped this dish. As you savor its delightful taste, you're not just indulging in a dessert, but partaking in a slice of Sri Lanka's multicultural culinary heritage.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.