Watalappan is a classic dessert that all the Sri Lankans love to serve during a special meal. This is a rich and fragrant silky dessert made of coconut milk and jaggery. This coconut custard when blended with jaggery gives a nice brownish colour to it.
Jaggery is an unrefined sugar typically made from coconut palm nectaror the kithul palm nectar.Then the nectar get boiled until it becomes rock hard and after they put in moulds to make the block. Now we can buy the grated palm sugar too.. It has a considerably lower glycemic index when compared to sugar.Jaggery is rich in pottassium and its gluten free too. It has its own natural flavour that can add taste to a dessert.
The spices that we use in this dessert takes you to a different world. Mainly cardamon and a bit of nutmeg . Donot over spice your dessert as it can ruin the whole effort. But adding more cashew will do no harm than giving you a beautiful crunch in every bite. Try using freshly squeezed coconut milk to get a better taste.
This rich dessert traditionally made by steaming. I did this too in a steamer and There is a baked version too that I am going to link to this post.
I love to make my traditional desserts though I am far away from beautiful country.
Lets make watalappan
This recipe will serve 6 people.
Get all the ingredients closer to you. I used 250 g jaggery, 1 cup very thick coconut milk, 1/2 cup cashew nuts., 1/4 tsp nut meg and 1/4 tsp cardamon.. 6 Eggs..and 11/2 cups grated jaggery or coconut sugar.
I am using a pudding bowl. Instead you can use any other bowl. Grease the bowl well with butter
After greasing it should look like this.
Add all the prepared ingredients after and whisk untl the jaggery dissolve or leave few minutes to soak.
Add the mixed jaggery mix in to the pudding bowl.
Top up with cashew.
Add some water to a steamer ………..
Put the pudding bowl in it. Make sure to cover well to avoid the water . Cover and boil for 1 hour on a medium heat.
leave to cool ( I put in fridge before turning over) and put the bowl upside down on to a plate.
Cut and serve
Fresh apples are better in cakes than the canned apples. I got many requests for fresh fruit cakes and thought of doing this fresh apple cake for them. I used Granny smith apples for this cake. You can use any apple variety of apples for this cake.
Try cutting the apples to thick slices to avoid releasing much liquid to the cake. This Can be served as a dessert or even to go with a coffee. If you like more fruit cakes look in the fruit cake section.
One day I made these beautiful thin pancakes for breakfast and it was a hit. After that when ever the kids request I make them at any time. Its so simple and easy to make and all the ingredients are easy to find. If you are a vegan try adding coconut milk instead of milk.
Instead of adding the corn flour you can add potato flour to the mixture. Both flours are doing the same thing.
Can serve with a dipping sauce or even with cream and ice cream. If you like it as a sweet version add the sugar. It will be good to serve with cream too.
These pancakes are a hit every time I make them,. These are the ingredients. I used 225g Plain flour, 85g Corn Flour, 2 Eggs, 500ml Milk, 30g Butter melted and some salt.
Tiramisu is a beautifully layered Italian dessert, normally made with raw eggs in and as a custard. I did this with out eggs. One reason is it to give an idea for those who don’t consume eggs.
If you do not like to use liquor please don’t use any at all. Even this tastes beautiful with out eggs and liquor. Instead you can add pure vanilla paste to get more flavour.
All you need to remember is not to soak the cookies longer time. If you dip them longer it can break easily and will not get a nice layers like in my picture. When you leave it over night the flavours go through all the cookies and liquids get absorbed and becomes like at hick slice. I have friends who change the recipe and dip the cookies in drinking chocolate than in coffee. That way it gives a beautiful chocolate flavour to the slice.
Creativity is yours
- 250 Mascarpone
- 3 tbsps. Marsala/Rum (optional)
- 20g cocoa
- Savoiardi Sponge Finger
- 75g Sugar
- 300ml Coffee
- 1 tsp Vanilla
- 300ml Whipping Cream
- Whip the cream with sugar until it reaches to the soft peak. Take out.
- In to the same bowl add the mascarpone cheese, vanilla, liquor, several spoons coffee and whisk several minutes.
- After add the whipped cream in to the mixing bowl. Mix well together.
- Dip the cookies in coffee.
- Spread a layer of mascarpone.
- Continue with several layers.
- Finally spread another layer of mascarpone and sprinkle some cocoa or grated chocolate.
- Leave in fridge overnight.
- Cut and serve with more cream or ice cream.