Baked Watalappan / Sri Lankan Baked Jaggery Pudding

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. For  the recipe for steamed Watalappam click here

Baking watalappan is really simple and easy

I love to make my traditional desserts though I am far away from beautiful country.

Ingredients for the recipe is below the pictures.

Gather all the ingredients closer to you. (The ingredients for this dessert is listed below all the pictures)

Put the eggs in to a bowl .Add nutmeg in to it and whisk well.

Pour the coconut milk in to the bowl.   whisk again.


Add the coconut sugar and whisk well.

Pour in to prepared bowls or a large tray.



Add cashews.

Put the baking tray or ramekins in a water bath. (To make a water bath add water to a tray half way through the tray) bake on 180 c about 15 minutes.
If you are using one large tray the time may vary.

Take out from the oven and leave to set. Or you can leave in fridge to cool. Remember you can serve this hot or cold. Put it upside down or serve as in a ramekin.

Enjoy! Bon Appetit!

Recipe for Watalappan……………….

Yields 4 Serves

Baked Watalappan / Sri Lankan Baked Jaggery Pudding

5 minPrep Time

15 minCook Time

20 minTotal Time

Save RecipeSave Recipe


  • 250 g Gaggery or coconut sugar
  • 250 ml Coconut Milk
  • 1/2 cup Cashew Nuts
  • Vanilla
  • 6 Eggs
  • pinch of Salt
  • 1/4 Tsp Nutmeg
  1. All the instructions to follow are under each picture.
Cuisine: Sri Lankan | Recipe Type: Dessert

Home Made Sushi (Step by Step)

Sushi is an easy to make but very expensive to buy healthy meal or can be used as a snack. One piece of sushi cost over $2.50. But When you make it your self You can make a lot for that money. Its all about the labour cost.

When I have time I make a big batch of sushi and leave in fridge for snacking. The kids finish it very soon any way. When you do the Sushi at home you can put any filling to your liking. This is a guide for making sushi at home.

This recipe is for 500g sushi rice. To Make sushi you need Sushi rice ( For a cheaper option you can always get medium grain rice) Sushi seasoning. Always cook the rice according to the packet instructions. After cooking Add sushi seasoning and leave to cool in a bowl. I use a small fan to cool it soon. When cooking rice add a bit of salt too.

I used Tuna as a filling. I used 1 medium size can of tuna. In to that I added Aioli. You can use mayonnaise or any other creamy sauce to your liking. Tartar sauce will be nicer too.So drain the tuna well and add sauce, pepper . Mix really well. You can add anything you like to make much tastier. ????

I used red capsicum, carrots and celery as vegetables. scrambled eggs with out milk. (Just add butter and scramble the eggs). Avocado too. The creamier and rich taste of avocado gives sushi a very nice flavour too.

You need Yaki NoriSheets (Made of sea weed) , a bamboo mat or a mould like what I used. ( 2nd picture) . Those moulds are available online. Bamboo mat is the cheaper option. You can buy a mat from supermarkets or Asian style super markets. Even the seaweed sheets are available in those.

When the rice is ready lay the bamboo mat and then put the nori sheets on top. Spread the rice using a spatula or wet fingers. If you are using the mould put rice to both sides and then use the stick init to make a hole to spread vegetables.

If you are using the mats follow these few steps.

  • Spread rice on the seaweed sheet.
  • Add your filling to the corner closer to you.
  • Fold the mat with the filling to the end.
  • You will get a roll like the third picture as the end results.

If you are using the mould

  • Add rice first.
  • Then press the middle using wet fingers to make a gap.
  • Put the filling in and clip and lock. Press well with the given handle.

If you are using the mould the final out come is like this like in first picture.  Cut the sushi rolls to the size you like and serve with soy sauce.

Kids will love to have them in their lunch box for sure. Enjoy!

error: Content is protected !!