wattalappam:
Wattalappam – Sri Lankan Coconut Jaggery Custard
A traditional Sri Lankan dessert made with jaggery, coconut milk, and warm spices. Creamy, smooth, and full of rich flavour – perfect for special occasions!
Ingredients
- 10 eggs
- 450g jaggery (grated or chopped)
- 1 cup thick coconut milk
- 10 cardamoms (or 1 tsp cardamom powder)
- 2 tbsp sugar (optional)
- A handful of cashew nuts
- Optional: 2 tbsp dark sugar syrup (for deeper colour)
Method
Step 1:
Heat jaggery and coconut milk with cardamoms until the jaggery melts.
If using cardamom powder, add it after removing from heat.
Add sugar at this stage if you like it sweeter.
Step 2:
Crack eggs into a bowl and whisk gently for 1–2 minutes.
(Do not overbeat – this helps keep the texture smooth.)
Step 3:
Once the jaggery mixture has cooled, add it to the beaten eggs.
Mix gently – don’t beat.
Step 4:
Stir in dark sugar syrup if using.
Pour the mixture into a dish and sprinkle cashew nuts on top.
Step 5:
Cover the dish with foil and steam for 1 hour.
Check doneness with a toothpick – it should come out clean.
Let it cool completely before serving.
💡 Tips:
- Tastes even better when chilled for a few hours.
- Can be made with sugar if jaggery isn’t available – just add more caramelised sugar for depth.
