How to make Srilanka Watalappan Recipe

For the first time I have tried a Srilankan recipe that too Watalappan :) I am happy to share this with everyone. So today we shall see How to make Srilanka Watalappan Recipe. What is Watalappan its a Spiced Coconut Custard. I had seen this on television but as usual have slightly modified the Watalappan recipe. Also blindly baked this as wasn’t aware about exact measurements. The best part was my parents loved it and my pet too.

Watalappan

While making this custard it reminded me a lot of caramel custard. The best part of this custard is its made of coconut milk and jaggery. Jaggery is made out of sugar cane. Jaggery gives a great color and flavor to this custard. Also powdered cardamom, nutmeg, cinnamon gives amazing aroma. I am gonna make this more times for sure may be an eggless version of it.

This custard is soft, sweet, supple, healthy, tasty and easy to make. You could use a double boiler and steam this custard. However I have baked in oven which is more convenient and easy to handle. The best part is I have used caramel sauce for frosting this delicious custard. Also it gives an amazing feeling to try a unique dish from other region. I strongly feel sometimes our hearts and mind don’t connect to everyone but food makes everyone connect.

Watalappan

Lot of people use brown sugar instead of jaggery. However the tradition recipe consist of jaggery. However vegetarians won’t be able to make as it consist of eggs so will come up with an eggless or vegetarian version soon for the rest of vegan and vegetarian friends.

Total Time: 1 hour 15 mins (1 hour baking rest making)

Serves: 3 to 4 people

Ingredients:

  1. 1 cup thick coconut milk Or coconut cream
  2. 1/2 cup jaggery
  3. 3 tbsp hot water
  4. 1 t/s salt
  5. 1 t/s mixed spice powder (nutmeg, cardamom and cinnamon powder)
  6. 2 eggs
  7. 1 tbsp Rose Essence Or Rose Water
  8. 8 to 10 cashews
  9. 20 gms chopped dry coconut

Frosting (Optional)

  1. 3 tbsp brown sugar
  2. 1 tbsp water
  3. 3 tbsp butter
  4. cocoa powder

Method:

Preheat oven at 160°C ten minutes before baking. Grease the pan before baking. Take a big pan below add half water to it.

Take hot boiling water and mix jaggery to it. Keep stirring until dissolved completely. Strain if required. Keep it aside.

If using fresh coconut grate and grind into processor.

Add little water while grinding. Squeeze the milk out with the help of cloth Or mesh strainer. Remember only the first thick coconut milk Or cream should be utilized for this recipe.

Beat eggs for 3 to 4 mins. Now add coconut milk.

Beat again until all mix well. Now add jaggery-water mixture along with rose water. Also combine mixed spice powder. Mix all well with a beater or spoon.

Finally add cashew nuts. Pour the  batter into greased ramekins Or pan on water bath. Bake at 160°C for about an hour Or until skewer comes out almost clean.

Let the custard cools own for about 10 to 15 mins. Dust some cocoa powder on the top. Now gently unmould the custard on serving plate.

For Frosting:

Take a pan add water and butter. Now add sugar. Keep the heat on low mode. Constantly keep stirring. The sugar will dissolve and change its  color. After 2 mins remove from fire. Let this slightly cool down else the pudding might break.

Pour this mixture on the pudding.

Dust some cocoa powder on the custard. Decorate with few cashews and chopped dry coconut.

Tip:

  • Be careful while unmoulding that’s the biggest challenge.
  • If the top of custard is browning cover it with aluminum foil and than bake.
  • Usually no caramel sauce is used. Also I have added cashews and chopped dry coconut for enhancing the flavor. On the whole the entire combination tastes out of the world.
  • If you feel the pudding is not cooked. Bake for another 5 mins.
  • You could eat hot or cold. Mine got over as soon it was made.
  • If  you are eating chilled custard have it with a dollop of icecream.

Enjoy Watalappan :)

A big thankyou for stopping by have a great day ahead and do try this recipe.

The printable version below:

How to make Srilanka Watalappan Recipe
 
Prep time
Total time
 
Ingredients (used american measuring cup, 1 cup = 250 ml)
  • 1 cup thick coconut milk Or coconut cream
  • ½ cup jaggery
  • 3 tbsp hot water
  • 1 t/s salt
  • 1 t/s mixed spice powder (nutmeg, cardamom and cinnamon powder)
  • 2 eggs
  • 1 tbsp Rose Essence Or Rose Water
  • 8 to 10 cashews
  • 20 gms chopped dry coconut
  • Frosting (Optional)
  • 3 tbsp brown sugar
  • 1 tbsp water
  • 3 tbsp butter
  • cocoa powder
Instructions
  1. Preheat oven at 160°C ten minutes before baking. Grease the pan before baking. Take a big pan below add half water to it.
  2. Take hot boiling water and mix jaggery to it. Keep stirring until dissolved completely. Strain if required. Keep it aside.
  3. If using fresh coconut grate and grind into processor.
  4. Add little water while grinding. Squeeze the milk out with the help of cloth Or mesh strainer. Remember only the first thick coconut milk Or cream should be utilized for this recipe.
  5. Beat eggs for 3 to 4 mins. Now add coconut milk.
  6. Beat again until all mix well. Now add jaggery-water mixture along with rose water. Also combine mixed spice powder. Mix all well with a beater or spoon.
  7. Finally add cashew nuts. Pour the batter into greased ramekins Or pan on water bath. Bake at 160°C for about an hour Or until skewer comes out almost clean.
  8. Let the custard cools own for about 10 to 15 mins. Dust some cocoa powder on the top. Now gently unmould the custard on serving plate.
  9. For Frosting:
  10. Take a pan add water and butter. Now add sugar. Keep the heat on low mode. Constantly keep stirring. The sugar will dissolve and change its color. After 2 mins remove from fire. Let this slightly cool down else the pudding might break.
  11. Pour this mixture on the pudding.
  12. Dust some cocoa powder on the custard. Decorate with few cashews and chopped dry coconut.
Nutrition Information
Serving size: 3 to 4 people

 



Comments

  1. riyas says

    this recipe has variations and a regular in menu during festivals in Islamic community, very popular in south Tamil Nadu. nice to see it.

  2. Susan says

    hi maria…i am a big fan of coconut & want to make this dessert but at present i dont have oven …can i steam this custard instead??

    • maria says

      Yes Susan you can steam the custard just like how you steam caramel custard. Lemme know how was it?

  3. lasantha Gunatilaka says

    this is a very good recipe.. the only thing is Sri Lankan jaggery is made out of the sap of the Kithul flower rather than sugar.. if you can find this try making with this for an even better more authentic taste.

    you won’t need the coco powder and the Watalappan it self will be slightly darker in colour throughout.

    also make it the day before and it will be full of flavour the next day.

    the best watalappan i have tasted is during Ramazan (Muslim new year) they make large quantities and distribute..

  4. says

    I am a big fan of coconut and this is probably the most unique recipe I have come across. It has such a wonderful combination of spices also. I have had custard and flan before, but now that I have seen this recipe, those seem pretty boring. Another awesome post-well done!

    • maria says

      Hey Tina,

      Nice to see you back me too big fan of coconut. Do try this Watalappan as it tastes delicious along with the spices. Thanks a ton :)

      Cheers,
      Maria

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: