Sri Lankan Watalappan Recipe
Traditional Sri Lankan Watalappan
- Prep time: 15 minutes
- Cook time: 30–40 minutes (steaming)
- Yield: 6 servings
Essential Ingredients
- 250g (approx. 9 oz) Sri Lankan Kithul Jaggery (or dark palm sugar), grated
- 1 cup Thick, fresh coconut milk
- 5 Large eggs
- ½ tsp Alba grade Ceylon cinnamon, freshly ground
- ½ tsp Nutmeg, freshly grated
- 4 Cardamom pods, seeds finely ground
- 1 tbsp Vanilla extract
- A pinch of Salt
- 2 tbsp Cashew nuts, chopped and roasted (for garnish)
Step-by-Step Instructions
- Melt the Jaggery: Place the grated jaggery and 3 tablespoons of water in a small saucepan over low heat. Stir continuously until the jaggery completely melts into a smooth syrup. Remove from heat and let it cool to room temperature.
- Blend the Liquids: In a large mixing bowl, gently whisk the eggs until smooth but not overly frothy. Pour in the thick coconut milk and the cooled jaggery syrup. Stir gently until completely combined.
- Incorporate the Spices: Add your finely ground Alba cinnamon, grated nutmeg, ground cardamom, vanilla extract, and a pinch of salt to the mixture. Whisk gently to distribute the spices evenly.
- Strain the Mixture: Pour the liquid through a fine-mesh strainer or cheesecloth into a heatproof glass bowl, ceramic dish, or individual ramekins. Straining is a critical step to remove egg threads and spice debris, ensuring a silky texture.
- Prepare for Steaming: Cover the top of your baking dish tightly with aluminum foil to prevent steam water from dripping into the custard.
- Steam the Custard: Place the covered dish into a steamer over boiling water. Cover the steamer lid and cook on medium-low heat for 30 to 40 minutes. The Watalappan is done when a toothpick inserted into the center comes out clean.
- Chill and Serve: Remove the dish from the steamer and let it cool completely. Garnish the top with the roasted, chopped cashew nuts. Refrigerate for at least 2 hours before serving cold.
Alba Ceylon Cinnamon from Sri Lanka | Gourmet Ceylon Cinnamon
