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
In some parts of Sri Lanka Pol kavum or the Naran Kavum are very famous during the new year. Coconut is common in every part of Sri Lanka and people love to eat any thing infused or mixed with coconut.
I read an article about the values of coconut. Its amazing to know every detail about consuming coconut and how it keep the people away from dementia.
The shape of the mandarine, gave these sweet treats the name naran kavum.Naran is the name in Sinhala language for Mandarines.
Making these beautiful little balls take no time at all. If you are not sure about making other sweets you can make these with out any practice at all. Coconut and the treacle is the main ingredient in these sweets.If you are using fresh coconut you need to cook it until no liquid remaining at all to keep it longer. The treacle will absorb in to the coconut and will make it brownish in colour giving a different look.
So fry them in the batter until golden brown and after cooling down store in air tight containers.
- 1/4 Cup water ( will need more for the batter)
- 1/2 Cup freshly grated coconut
- 100g Rice Flour ( will need more for the batter)
- 100g Brown Sugar
- Crushed cardamon Seeds
- Turmeric powder
- Into a pot add sugar, cardamon, and water and cook several minutes.
- Add the coconut cook several minutes.
- Add rice flour little by little until it forms a nice smooth paste.
- Transfer it a bowl and leave it to cool down.
- Make the batter adding, water to the remaining rice flour and turmeric powder.
- Make balls out of the coconut. And dip in batter.
- Deep fry it until golden brown.
- Cool on paper towels before storing.