Sri Lankan Watalappan / Jaggery Pudding

Watalappan can be cited as the Sri Lankan version of steamed caramel custard that is believed to hail from Malay origins. This delicious and creamy dessert is made with eggs, coconut milk, jaggery, cashew nuts and cardamom. This coconut steamed jaggery pudding is a traditional Sri Lankan dessert that is often made by the Muslim families the country.

Serving Size: 6

Ingredients

•  1 ½ tsp. Vanilla
•  6 large eggs
•  250g jaggery
•  2 cups coconut milk
•  ½ cup water
•  70g sugar (brown)
•  ½ tsp. cardamom powder
•  ½ tsp. grated nutmeg
•  100 g cashew nuts (chopped)
•  ¾ tsp. lime juice
•  1 inch pandan leaf

Method

 

First, you may preheat the oven at 120 degree Celsius.

 

Next, you may add the water and jaggery into a Large, thin-bottomed cooking pan. Keep stirring the mixture in low heat till the jaggery has melted properly and turn into a thick dark syrup. As Jaggery is likely to harden quickly, add the lime juice and stir in. Remove the pan from heat and let it cool.

 

 

Now, you may beat the eggs for a few minutes. Add the coconut milk and the jaggery to the beaten eggs. Then, add the vanilla, cardamom, nutmeg, the pandan leaf and sugar to the mixture and mix well. Strain the mixture into a jug and pour it onto a baking tray and keep it on top of another tray that is filled with water.

 

Place the tray in the oven and you may bake the mixture for about 45 – 60 minutes. Remove it from the oven, when it gets a wobbly center. You can also insert a knife in the center of the watalappan and if it comes out clean, remove it. Set it aside to cool and you may place it in the refrigerator afterwards. Garnish the Watalappan with some chopped cashew nuts and plums. Enjoy!

 

 

 

 

 

By Mekhala Egodawele.

Photo source : Internet