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Sri Lankan Watalappam (Easy Method)
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
A decadent Sri Lankan dessert of steamed cardamom-coconut custard sweetened with kithul jaggery - simply delicious!
Ingredients:
  • 14 ounces jaggery (Kithul Jaggery)
  • 0.5 cup unsweetened desiccated coconut
  • 0.75 cup lukewarm water
  • 6 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon cardamom seeds, or to taste
  • 2 tablespoons chopped cashews, for garnish
Instructions:
  • Break up the jaggery into smaller pieces with your hands and place them in a saucepan.
  • Mix together shredded coconut and warm water in a bowl, then pour into a saucepan. Heat over medium heat, stirring until the jaggery is fully dissolved. Remove from heat and let the mixture cool for about 15 minutes.
  • Use an electric blender to whip eggs in a bowl until they are fluffy. Stir in vanilla and cardamom seeds. Blend this with the cooled jaggery mixture until fully incorporated. Pour the mixture into a steamer pot or bowl.
  • Steam the custard for about 45 minutes until cooked through. Insert a knife in the middle to ensure it's cooked; if still raw, cook for another 15 minutes. Let the watalappan cool before refrigerating.
  • Garnish the chilled watalappan with chopped cashews before serving.

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