Srilankan Watalappan Recipe – What is Watalappan it’s 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 of exact measurements. The best part was my parents loved it and my pet too.
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 the 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 another region. I strongly feel sometimes our hearts and mind don’t connect to everyone but the food makes everyone connect.
A lot of people use brown sugar instead of jaggery. However, the tradition recipe consists 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.
let’s make step by step Srilankan Watalappan Recipe:
1. Preheat oven to 160°C ten minutes before baking. Grease the pan before baking. Take a big pan below add half water to it. I don’t have a pic for 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 the 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 a water bath. Bake at 160°C for about an hour Or until the 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.
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.
Srilankan Watalappan Recipe and the printable version below:
- 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 (optional)
- Preheat oven to 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 the 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 a water bath. Bake at 160°C for about an hour Or until the 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 the chopped dry coconut.
2. If the top of custard is browning cover it with aluminum foil and then bake.
3. 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.
4. If you feel the pudding is not cooked. Bake for another 5 mins.
5. You could eat hot or cold. Mine got over as soon it was made.
6. If you are eating chilled custard have it with a dollop of ice cream.
manoj says
how to create it to a cup like yought cup
maria says
Manoj do you mean yogurt cup?
Dili says
great work… Its very useful..for all srilankens and we must thank you for developing this website….
Thank you
maria says
You are welcome Dili 🙂 thanks for your positive and encouraging words.
mandeep kataria says
I like this recipe very much………….
maria says
Thanks Mandeep 🙂 have you tried them home?
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.
maria says
Thanks Riyas 🙂
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?
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..
maria says
Thankyou Lasantha 🙂 also thankyou for the sharing the information!
Tina@flourtrader 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