Sri Lanka Watalappan

Sri Lanka Watalappan Recipe - A Delicious Dessert Made with Eggs, Jaggery, and Coconut Milk

Region / culture: Sri Lanka | Servings: 6

Introduction

Watalappan is a traditional Sri Lankan dessert that is rich, creamy, and full of warm spices. This decadent pudding is made with eggs, jaggery, coconut milk, and a blend of aromatic spices like cardamom, cinnamon, and nutmeg. It is a popular dessert served during special occasions and celebrations in Sri Lanka.

History

Watalappan has its roots in Sri Lankan cuisine and is believed to have been influenced by Malay and Indonesian culinary traditions. The name "Watalappan" is derived from the Sinhalese words "watala" meaning coconut palm and "appam" meaning pudding. This dessert has been enjoyed for generations in Sri Lanka and is often served during festivals, weddings, and other important events.

Ingredients

5 eggs
250 g jaggery
250 ml thick coconut milk
150 ml water
pinch of cardamom powder
pinch of ground cinnamon
pinch of nutmeg powder
0.25 tsp rose essence
50 g cashew nuts

How to prepare

Lightly beat the eggs.
Combine the jaggery and water in a saucepan and bring to a boil until the jaggery has completely melted.
Allow the mixture to cool. Gradually add the melted jaggery and coconut milk to the eggs while continuously beating.
Stir in the powdered cloves, cardamom, cinnamon, nutmeg, and rose essence. Pour the mixture into a greased bowl.
Cover the bowl with greaseproof paper and steam for 1.5 hours.
Sprinkle with cashew nuts either before or after steaming.

Variations

For a dairy-free version, you can use almond milk or cashew milk instead of coconut milk.
You can also experiment with different spices like cloves, ginger, or cardamom to customize the flavor of the pudding.

Cooking Tips & Tricks

Be sure to beat the eggs lightly before adding them to the jaggery and coconut milk mixture.

- It is important to continuously stir the mixture while adding the melted jaggery and coconut milk to prevent the eggs from curdling.

- Steaming the pudding for 1.5 hours ensures a smooth and creamy texture.

- Sprinkling cashew nuts on top adds a delicious crunch to the dessert.

Serving Suggestions

Watalappan can be served warm or chilled, garnished with additional nuts or a sprinkle of cinnamon powder.

Cooking Techniques

Steaming the pudding ensures a smooth and creamy texture.

Ingredient Substitutions

If jaggery is not available, you can use brown sugar or palm sugar as a substitute.

Make Ahead Tips

Watalappan can be made ahead of time and stored in the refrigerator for up to 3 days.

Presentation Ideas

Serve Watalappan in individual ramekins or small bowls for an elegant presentation.

Pairing Recommendations

Watalappan pairs well with a cup of hot Ceylon tea or a scoop of vanilla ice cream.

Storage and Reheating Instructions

Store any leftover Watalappan in an airtight container in the refrigerator. To reheat, simply microwave for a few seconds or enjoy chilled.

Nutrition Information

Calories per serving

Each serving of Watalappan contains approximately 250 calories.

Carbohydrates

Each serving of Watalappan contains approximately 30 grams of carbohydrates.

Fats

Each serving of Watalappan contains approximately 15 grams of fats.

Proteins

Each serving of Watalappan contains approximately 8 grams of proteins.

Vitamins and minerals

Watalappan is a good source of vitamin E, calcium, and iron.

Alergens

Watalappan contains eggs and nuts.

Summary

Watalappan is a rich and indulgent dessert that is high in carbohydrates and fats. It is a good source of proteins and essential vitamins and minerals.

Summary

Watalappan is a delicious and comforting dessert that showcases the rich flavors of Sri Lankan cuisine. This creamy pudding is perfect for special occasions or as a sweet treat to enjoy with loved ones.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Sri Lanka Watalappan. It was many years ago, during one of my travels to Sri Lanka. I was wandering through the bustling streets of Colombo, taking in the vibrant sights and sounds of the city, when I came across a small food stall tucked away in a narrow alleyway.

The fragrance of spices wafted through the air, drawing me closer to the stall. As I peered inside, I saw a woman meticulously preparing a traditional Sri Lankan dessert. Intrigued by the unfamiliar ingredients and techniques, I couldn't resist asking her about the dish she was making.

With a warm smile, the woman introduced herself as Amara and explained that she was making Watalappan, a popular coconut custard pudding in Sri Lanka. She graciously invited me to watch her cook and even offered to teach me the recipe.

I eagerly accepted her offer and spent the afternoon by her side, absorbing every detail of the process. She explained that Watalappan is made with coconut milk, jaggery (a type of sugar), eggs, and a blend of aromatic spices like cardamom and nutmeg. The pudding is then steamed until it sets into a rich and creamy dessert.

As I watched Amara work her magic in the kitchen, I couldn't help but marvel at her skill and expertise. She moved with grace and precision, measuring out ingredients with a practiced hand and stirring the mixture with a gentle touch. Her years of experience were evident in the way she effortlessly combined flavors and textures to create a harmonious dish.

After several hours of cooking and chatting, the Watalappan was finally ready. Amara served me a generous portion of the pudding, garnished with toasted coconut flakes and a sprinkle of cinnamon. As I took my first bite, I was transported to a world of exotic flavors and aromas. The creamy coconut milk melted on my tongue, while the spices danced across my taste buds in a symphony of sweetness and warmth.

I knew in that moment that I had discovered a treasure worth sharing with my loved ones back home. I thanked Amara profusely for her generosity and promised to carry on the tradition of making Watalappan in my own kitchen.

Over the years, I have perfected the recipe for Watalappan, adding my own personal touch to the dish. I have shared it with friends and family, who have all marveled at its unique and delicious taste. Each time I make Watalappan, I am reminded of the day I met Amara and the culinary journey she took me on.

As I sit here now, surrounded by the comforting aromas of coconut and spices, I am grateful for the memories and experiences that have enriched my life. Cooking has always been a source of joy and fulfillment for me, and Watalappan will forever hold a special place in my heart as a reminder of the magical moment when I stumbled upon its recipe in the bustling streets of Colombo.