Steamed Watalappan /Sri Lankan 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. 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

Bon Appetit!

Chocolate Creme Caramel

My daughter was so Interested  in making a Creme caramel and asked me whether I can come up with somethng nice. As I have already uploaded a plain cream caramel I thought I will do a chocolate one.  This is one of our family favourite. I find the it’s better and softer in texture when you steam them than baking.

Insead of chocolate you can use other flavours too. It’s better with dark chocolate too.

To try this in the oven you need to leave the tray in a water bath when baking Unless you have the steam bake function in your oven. If you bake it the day before is better as eggs will set well in fridge when resting for longer.

You can make a nice creamy sauce to serve this with by adding some chocolates in to some cream. Melt 100g cooking chocolates or chocolate melts  with about 100 ml  whipping cream. Serve with this for better creamier taste. Kids will love it with the sauce than its own syrup.



  1. 500ml Milk
  2. 5 Eggs
  3. 75g Brown sugar
  4. 140g dark chocolate melts
  5. 1 Tsp Instant coffee

For the caramel

  • 100g Brown sugar
  • 2 Tblsp Water


  1. Add sugar in to a pan and add 2 tblsp water. Leave to caramelise. (with out stirring)
  2. Pour the mixture of sugar to a pudding bowl and leave set.
  3. Boil the milk. Add the chocolate and coffee and whisk well until chocolate dissolves.
  4. Whisk the eggs with sugar,  vanilla and cinnamon. Strain to chocolate and milk mixture.
  5. Pour in to the pudding tray or bowl.
  6. If you are baking pour water to baking tray and leave the pudding tray in middle or put the pudding tray in to a pot.
  7. Steam about 1 hour or bake until sets.
  8. Leave to cool down completely before cutting. Serve hot or cold.



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