Sri Lankan Watalappan (Coconut Jaggery Steamed Pudding)
Though Watalappan is very popular amoung Muslims and is a part of traditional Ramadan celebrations, Sri Lankan Watalappan is loved by many all over the world. There are many ways to make this amazing dessert with different ingredients. This is the original Watalappan recipe with Kithul jaggery.
- Thick coconut milk – 260ml
- Kithul jaggery – 340g
- Medium size eggs – 05
- Cloves – 07
- Cardamom – 06
- Cinnamon stick
- Salt – ¼ tsp
- Vanilla – ¼ tsp
- Cashew – 75g
- Roast cardamom, cloves and cinnamon stick a bit and grind.
- Grate jaggery.
- Melt grated jaggery in coconut milk.
- Whisk eggs lightly around 03-05 mins till frothy. Don’t use an electric beater for this. If so, they will be over beaten.
- Add eggs to the jaggery mixture.
- Then add ground cardamom, cloves and cinnamon.
- Add salt and vanilla.
- Strain the Watalappan mixture to another bowl.
- Add chopped cashew.
- Grease the mould with some butter or margarine.
- Add some grated jaggery to the bottom of the mould.
- Pour the Watalappan mixture into this mould.
- Cover the mould with an aluminium foil and seal the edges.
- It needs to steam this around 01 hour under medium heat. Steaming time depends on the mould you select. If it is a deep one it takes more time and if it is a flat one like a baking tray this takes only around 20-30 mins. If you use the oven bake this around 40-45 mins under 180° C.
- After steaming insert a knife or a toothpick in the middle. If it comes out clean Watalappan is cooked enough. If not steam more.
- After steaming let this cool down completely and then keep in the fridge around 02-03 hours to set.
- Now we can get the Watalappan out of the mould and decorate with some cashew.