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!

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