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
Making these little flat breads are so easy and simple. You can do these in oven too. To do it in oven need to use a pizza stone. Then you can do these beautiful breads in oven.
The air bubbles start forming up when you start cooking them. Sometimes the bubbles can be huge. Still you need to cook both sides. or you can put under the grill to make it brown.
Enjoy with curry , a filling or even with jam and butter.
- 400g Plain flour
- 250ml Warm water
- 50ml water
- 10g Instant dry yeast.
- Activate your yeast by adding 10g yeast to 10g sugar with 30ml warm water .Leave 5 minutes aside. If the yeast is good it will start coming up.
- In to the flour, add activated yeast and mix well.
- After add the sat and water little by little make a soft dough.
- Leave the dough to double in size.
- After take the dough on to the bench and cut in to 8 parts.
- Make balls and leave 10minutes on the bench.
- After make small flat breads.
- Put some oil in to a pan and put the flat breads in and cook on a medium heat until golden brown on both sides.
- Serve hot.