Sri lankan Watalappan
The Sri Lankan dessert Watalappan made with jaggery, coconut milk and eggs is a beloved classic. It's rich, custard-like texture is porous with jaggery syrup oozing out. For the best watalappan, use good quality pure Kitul jaggery which is darker and has a deep molasses like flavor. Though traditionally watalappan is steamed, I've given the option to bake it in the oven or use instant pot.
Ingredients
- 5 eggs large
- 250 g kitul jaggery/ brown molasses sugar
- 1 cup canned coconut milk
- ¼ tsp cardomom powder
- Pinch of salt
- Roasted cashews to garnish
Instructions
- Shave or grate the jaggery. Heat a pan in medium, add the grated jaggery along with 2 tbsp of water. Cook until dissolved and let it cool.
- Then, whisk in the coconut milk into the sugar syrup.
- In a separate bowl, whisk the eggs with a pinch of salt and cardamom powder. Add the coconut milk mixture to the eggs and whisk until combined.
- Strain the mixture and discard solids. Pour into individual ramekins or one large dish or a stainless steel bowl.
Traditional steaming:
- Place the watalappan dish in a large pot with a lid, and fill the pot with water so that quarter of the dish is submerged in water. Cover and seal the lid with a heavy object on top. I use my pestle for this. Steam for 30 minutes for the ramekins or 40 minutes for a large dish.
Instant pot:
- Place the steaming insert in Instant Pot and add 2 cups of water. Place the dish on the insert. Close the lid and put the vent in sealing position. Steam for 15 minutes. Once done,force the pressure out by turning the vent. Take the ramekins and let it cool.
Baking in the oven:
- Preheat the oven to 350°F. You'll need a larger baking dish. Place the watalappan dish in it and fill it half way with hot water. Cover it loosely with aluminum foil.
- Bake for 30-40 minutes. You want the watalappan to set and the middle to be wobbly. Remove from the oven and let it cool.
- You can serve the watalappan as it is or chill for a few hours. Garnish with roasted cashews when serving.
Notes
- No kitul jaggery on hand? Dark brown sugar is your best substitute. Avoid jaggery made with cane sugar - it's too pale and won't give you the right color or flavor.
- Storage - Refrigerate, covered, for up to a week. Freezing isn't recommended, the custard tends to weep liquid and lose its texture once thawed.
Nutrition
Calories: 293 kcal | Total Carbs: 38 g | Protein: 6 g | Fat: 13 g | Saturated Fat: 10 g | Sodium: 58 mg | Fiber: 1 g | Sugar: 37 g | Vitamin A: 198 IU | Vitamin C: 1 mg | Calcium: 39 mg | Iron: 2 mg | Net Carbs: 37 g
DID YOU MAKE THIS?I want to know! Leave a comment & recipe rating below or tag @loveandotherspices on social media!