Watalappan (Sri Lankan Coconut Custard Pudding)
Experience the rich and aromatic flavors of Sri Lankan cuisine with Watalappan, a traditional coconut custard dessert infused with jaggery and warm spices. Smooth, sweet, and lightly spiced, Watalappan is perfect for festive occasions, family gatherings, or as a comforting treat after a meal.
Ingredients
- 1 cup jaggery (grated or chopped)
- 1/2 cup coconut milk
- 1/4 cup evaporated milk
- 3 large eggs
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 2 tablespoons cashew nuts, chopped (optional)
- 1 tablespoon raisins (optional)
- Pinch of salt
Instructions
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Prepare the Jaggery Syrup
In a small saucepan, combine the jaggery and coconut milk. Heat gently over medium-low heat, stirring occasionally, until the jaggery dissolves completely. Remove from heat and allow to cool slightly.
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Mix the Custard
In a mixing bowl, beat the eggs lightly. Gradually add the cooled jaggery-coconut mixture, evaporated milk, spices, vanilla extract, and a pinch of salt. Mix until smooth and well combined.
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Prepare the Baking Dish
Grease a heatproof baking dish with a little butter or oil. Pour in the custard mixture, then sprinkle chopped cashews and raisins evenly on top, if using.
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Steam or Bake
Steaming Method: Place the baking dish in a steamer and steam for 25–35 minutes on medium heat until the custard sets.
Oven Method: Preheat the oven to 350°F (175°C). Place the custard dish in a larger baking pan filled with hot water (water bath). Bake for 35–40 minutes or until a knife inserted comes out clean. -
Serve
Allow Watalappan to cool to room temperature, then refrigerate for at least 2 hours before serving. Slice into portions and enjoy.
Serving
Serve Watalappan chilled or at room temperature. Garnish with extra chopped cashews or a light sprinkle of nutmeg for added aroma. This silky, spiced dessert is a delightful finale to any meal, capturing the essence of Sri Lankan culinary tradition.
