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
Chinese chilli paste is really popular in Sri Lanka. Sri Lankans Love this sweet, tangy and spicy chilli paste to accompany with most Chinese and Sri Lankan dishes. I always make my own with scratch. You can keep this for a longer period. If you do a larger batch of chilli paste make sure to put them in serialised jars.
When you cook different rice dishes as one pot meals can add a spoon or two chilli paste to make it look appealing and to give zing. I always use the fresh school prawns (Tiny prawns) in this. You can always use dried shrimp in this too. The chilli paste should contain pieces of prawns too. Never powder the prawns for chilli paste. The authentic Chinese chilli paste has a nice crunchy pieces of prawns.
To tell you the truth I even like the chilli paste on a piece of toast or even on a cracker. Shh …… 😀
Buy any Kind of a prawns and clean well. After wash several times. I am using 500 g of school prawns
Deep fry the prawns.
Process the prawns
When processed it should look like this.
You will need a cup of chilli flakes.
Get about 250 ml oil for the paste and extra for deep frying the prawns.
Get 1/2 cup of vinegar.
get one onion or several shallots, garlic, 3 inches ginger
1/2 cup of sugar and enough salt to your taste
Add onion, Ginger, Garlic with vinegar and process until creamy
Put the pan on the stove and add the oil.
When the oil is hot add the process in gredients and stir fry well.
Afer add thechilli flakes and stir well. but make sure not to burn the chillies. Always the pot should be on low heat.
Stir well and add sugar. Stir again. Make sure not to burn.
Add the deep fried and processed prawns in to the pan. Stir well.
Store in sterelized jars.
If you ever have walked along Galle Face the famous beach front in Colombo Sri Lanka You know what I am going to talk about.Its not only popular for the beach front, but also for the lovely food that you can have. These lentil patties are one of them. It’s called “Isso wade” which means the prawns topped lentil patties.
Every time I go to Sri Lanka I go with my family and friends for a good rest , and for the lovely food too.????When you enter Galle Face you can smell all the lovely food. Not only Isso wade you can go for more street food which serve piping hot. To my knowledge if you love street food this is the best place in Sri Lanka to visit.
Sitting on a stair, while enjoying the sea breeze nothing is better than an hot and spicy Isso wade. They normally serve it with a spicy sauce with a blend of chilli, lime juice and and few other stuff. Personally I like these lentil patties by itself. Its a choice to get the sauce or not.
.The patties I made are a bit mild in flavour , but always you can spice it up if you love a lot of chillies.
If you like more Sri Lankan recipes Please click here.
This recipe will serve 6 -8 People.
Take two cups of split chick peas (Kadala Parippu) and soak them over night or more than six hours. I got 250 g of these beautiful school prawns (Tiny Prawns) . Don’t buy the large prawns for this.
Cut some fresh chillies , onions, and curry leaves finely. I used 6 large bird eye chillies (Kochchi) and one large onion and about 3 sprigs of curry leaves. Put the soaked split chick peas in a food processor and process until fine,but there should be pieces too.
After Put the mixture in to a bowl and add the onion, chillies and curry leaves with enough salt to the taste. Mix it well. After make small balls out from the mix.
Put the lentil ball on the palm and press to make a pattie like shown in the picture. The size of the pattie should be to the size of the prawn.
Put about half a cup of flour in to a bowl and add some salt. Add about 3/4 cup of water and mix well and make a paste. The paste should be very thick.
On to the pattie add a tea spoon full of the paste and spread it evenly. Lay the prawns on the pattie as shown in the picture.
The pattern of laying should be to the same way.
Put a pan of oil on the stove. Let oil heat well. After add the patties and fry until golden brown. Drain on paper towels before serving.
When I was a kid fruit salad was one of the very famous desserts in Sri Lanka. Most of the time its done for special occasions only. With the globalisation everything has changed and now it has become a common everyday dessert.
When doing a fruit salad you can use any fruit that is available during the season. mainly, pawpaw, pineapple, mangoes as they are available throughout the year in Sri Lanka. If you are overseas you can use a lot of different types of fruits in a fruit salad. Other than that watermelon, grapes will add more colour.
The difference to other fruit salads is that most Sri Lankans including my mum add condensed milk on the fruit salad before serving. One reason was that time no fridges and also no critical illnesses .
Try the fruit salad at least once with a bit of condensed milk to see how tasty and elegant looking the fruit salad is.
I used one papaya or pawpaw. Peel and remove the seeds. Then cut in to chunks.
The same way peel and cut the flesh in to chunks.
Peel the pineapple and cut in to chunks. I used half only as the pineapple was huge. 🙂
Other than that I used a banana (Make sure to add banana when you are ready to serve , if not it can go brown and ruin the look of the fruit salad) . pear and apple and juice of two lemons. You can replace lemons with orange, mandarin or even limes.
Cut all the fruit in to chunks.
To give extra colour I added grapes and strawberries.
Put the salad in to serving bowls and top with condensed milk .
The best fruit salad ever. 😀
Marie biscuit pudding is an all time favourite in Sri Lanka. We enjoyed this as kids a lot. Still I love this. Its so simple and easy to make and also ready in 10 minutes.
There are things that you need to know. Adding an egg will not do any harm as the hot butter will cook the egg. In video I mean cooking as the curdling of the egg, That’s why you need to keep on stirring for a longer time while adding the hot butter. I have done another recipe before and this is the updated version of it.
The other thing to remember is that you can double the liquid for covering the biscuits with out adding chocolate at all.
I have uploaded several pictures of the finish product and how to freeze in individual snack bags. You can always freeze this dessert in snack bags to please kids or your guests later too. Thaw it before serving or take out the day before and leave in fridge to take the next day.
I made this cake for a farewell party. This tastes awesome. When pineapples are in season try making them for a change and I am sure that you are going to love this recipe. I guarantee my my recopies 100%.
if you are using canned pineapple make sure to drain well before using. But its worth trying with fresh pineapple.
When baking the cake if the cake is going darker on top lower the temperature to 150 c and bake several more minutes extra or cover the top of the cake with a foil. This cake needs time to rest after baking. If you can bake the day before it s going to be the best. So it helps to set well. And always the fruit cakes are nicer the next day. You cant stop eating after. Trust me even even no crumbs left from this cake. 🙂
Pineapple & chocolate gateau was made to the request of one of the subscribers. She requested me for a cake that is very popular in a restaurant in Sri Lanka. So I did this cake as a copycat for that .
This cake is a very moist cake. but if you are serving this cake as a dessert try wetting the cake with more pineapple juice before adding the icing.
Also try adding pineapple in the middle if you are using the cake the same day. Make sure to put the cake in the fridge too.
With out adding pineapple you can freeze this cake for up to 3 months.
If I say most of my week day meals are one pot meals that’s true. I always try to cook all in one to save my time and give my family some healthy meals every day. Making several things after work is difficult as well as taking a lot of time. When you add all together makes it more tastier too.
I always add lots of veggies in my cooking. It always gives an appealing look as well as the taste. I freeze the left overs for another day or for kids to use when they are hungry.
This recipe will serve 8 people.
I used 500 g of noodles. Even you can use angel hair pasta. I used a can of chick peas, a cup of cabbage, 1 red capsicum, 1 leek, and a large carrot for vegetables. Make sure to cut them thinly.
Put a pot of water with salt in it and bring to boil and add the noodles and cook accordingly to the packet instructions. For the spices I used a teaspoon full cumin and coriander powders, salt and pepper and a 1/2 teaspoon full paprika powder.
Other than that I used one onion with few cloves of garlic finely sliced, several curry leaves, 2 table spoons tomato sauce with a 2 table spoon soy sauce and a table spoon full Chinese cooking wine. Add some oil in to a pan. When the oil is hot add all the onions garlic and curry leaves in to the hot oil and stir fry until the onions are translucent.
After add the vegetables and stir fry well.
Next add the spice powders and stir well.
Add the soy sauce, tomato sauce and the coking wine.
Mix well and serve hot.
Butter cake is a popular cake in Sri Lanka. Its so simple and easy to make. I used to do this cake when I was 12 years old. Still I use the same recipe as usual. You can use this cake for birthday cakes and any cake that you want to decorate. It comes perfect. Any questions feel free to ask.
After doing more than 1250 recipes in YouTube I haven’t done this cake. I got so many request for this recipe recently. So I thought of sharing my secrets for a beautiful butter cake.
If you are a Novice cook remember these points please. First of all the butter has to be in room temperature. Using cold eggs will do no harm. If you are hand beating, the beating pattern should be the same.
- 125 g Plain flour
- 1 Teaspoon full baking powder
- Pinch of salt
- 30 ml Milk
- 125 g Butter (In room temperature)
- 125 g Eggs (Weigh with out shells)
- 125 g Sugar (Adjust sugar to your liking)
- 1 Teaspoon vanilla
- Preheat the oven to 180 C .
- Grease a baking tray 6 x 3 inch.
- Add Butter and sugar in to a mixing bowl and whisk until sugar dissolves and creamy and pale in colour.
- After add the eggs one by one and mix well.
- Mix salt, baking powder and flour together.
- Lower the speed and add in to the egg mix and mix well.
- Add vanilla and mix well again.
- Pour the batter in to the prepared cake pan and bake on 180 c about 30-40 minutes or until a skewer inserted comes out clean.
- Cool on a wire rack completely.