Watalappan
Watalappan is a rich and creamy Sri Lankan coconut custard, traditionally sweetened with jaggery and spiced with cardamom and nutmeg. This dessert offers a unique blend of sweet and aromatic flavors with a smooth, delicate texture. It's a comforting treat often enjoyed during festive occasions.
An original recipe by Forkin
- Total time
- 2 hr 5 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 329 kcal
Allergen information: may contain eggs, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 400 mlcoconut milk, full fat
- 4 pcsegg
- 150 gjaggery, grated
- 0.5 tspcardamom powder
- 0.25 tspnutmeg, grated
- 1 pinchsalt
garnish
- 30 gcashew nut, chopped
Equipment
saucepan · bowl · oven-safe dish · foil · steamer · fine-mesh sieve · whisk
The method
Step by step
- 1
Pour the coconut milk into a saucepan and add the grated jaggery.
About 2 min
- 2
Heat over low to medium heat, stirring occasionally, until the jaggery has fully dissolved. Do not boil.
About 5 min
Cook’s note: Ensure the jaggery is completely melted to avoid a grainy texture in the final custard.
- 3
Remove the mixture from heat and let it cool down completely.
About 10 min
Cook’s note: It's important for the mixture to be cool before adding eggs to prevent them from scrambling.
- 4
In a separate bowl, whisk the eggs lightly until just combined, being careful not to incorporate too much air.
About 1 min
- 5
Gradually pour the cooled coconut milk and jaggery mixture into the whisked eggs, stirring continuously.
About 2 min
- 6
Stir in the cardamom powder, grated nutmeg, and salt.
About 1 min
- 7
Strain the custard mixture through a fine-mesh sieve into a clean bowl or directly into your steaming dish to ensure a smooth consistency.
About 2 min
Cook’s note: Straining removes any bits of jaggery, egg chalazae, or spice clumps, resulting in a silkier custard.
- 8
Pour the strained custard into an oven-safe dish or individual ramekins that can fit into your steamer.
About 1 min
- 9
Prepare a steamer by bringing water to a boil.
About 5 min
- 10
Carefully place the dish with the custard into the steamer, cover tightly with foil or a lid to prevent water from dripping in, and steam for 35-45 minutes, or until the custard is set.
About 45 min
Cook’s note: The custard is done when a knife inserted into the center comes out clean. Cooking time may vary depending on the size and depth of your dish.
- 11
Remove the watalappan from the steamer and let it cool completely at room temperature.
About 20 min
- 12
Chill the watalappan in the refrigerator for at least 1 hour before serving.
About 1 hr
Cook’s note: Chilling helps the custard firm up and enhances its flavors.
- 13
Garnish with chopped cashew nuts just before serving.
Per serving
Nutrition
- Calories
- 329.4kcal
- Protein
- 6.9g
- Carbs
- 29.8g
- Fat
- 23.9g
- Fibre
- 1.8g
- Sugar
- 26.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover watalappan in an airtight container in the refrigerator.
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