Wishing our Muslim friends a Very Happy “Eid Mubarak!!!” and here comes a recipe to celebrate it…
Watalappan is a famous traditional recipe of Sri Lanka especially very popular amongst our Muslims friends. It is one of the favourite desserts. Although the dish is very famous in Sri Lanka there is a belief that this dish has a Malay origin.
Ingredients:-
| Thick Coconut Milk | 200ml |
| Eggs | 2 |
| Kithul Jaggery (Grated) | 110g |
| Brown Sugar | 2 TBS |
| Vanilla Extract | 1 TSP |
| Nutmeg Powder | 1/2 TSP |
| Roasted Cashew Nuts | 25g |
How I made it:-
- Grate the palm/ kithul jaggery and set aside.
- In a food blender crack both the eggs one by one.
- Beat the egg in the same blender until fluffy.
- Add grated jaggery, brown sugar, coconut milk, vanilla extract and nutmeg powder.
- Blend until it becomes fluffy without any lumps.
- Strain the mixture and pour into a steaming bowl.
- Cover with foil.
- Place the bowl in a double boiler and steam for 15 minutes.
- Sprinkle over the roasted cashews and steam for another 15 minutes or until just set.
- Serve warm or chilled.
Delicious dear, I have had it with sugar and not with jaggery will try it with jaggery the next time…
Thanks Priya, Do give a try and it tastes great with jaggery. 🙂
I love the sweet looks awesome must have been very flavorfull do u think I can make it without egg??
Hi dear, I have never tried without egg dear. Will try with some other substitutes and let u know dear 🙂
Never heard of it.. This looks delicious.. Will try it for sure.. Thanks for the wishes Dhanish 🙂
Thanks dear :). Do give a try dear 🙂
What a beautiful dessert! Jaggery, coconut milk and spices…can it ever be anything but delicious!
Thanks a lot dear. Yes it tastes heaven 🙂
At one point I had to substitute coconut milk with cow milk – it tasted more like caramel pudding. Everyone enjoyed it though
How many can serve with these quantities ?
HI Sasika, this can be serve for 4-5 people. Thanks for stopping by. 🙂
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Thanks Upeka
This is a beautiful Sri Lankan dessert to have as pudding.
In the UK, palm/ kithul jaggery is almost non existence. So to get the dark colour, I use 2 hipped table spoons of brown sugar and burn it in a frying pan until it turns dark brown and mix it with the mix. This also gives a very slight bitter taste to it, which I kinda like it.
Hi Zaky, thanks for sharing a great tip for making this dessert in a alternate way. Will try this method in my kitchen too. Happy cooking 🙂
No worries 🙂
I have to admit that Vatalappan without jaggery doesn’t give it’s authentic taste.
And thanks for the write up and sharing with us.
Awesome dessert.i made it for the first time.but i did not get the dot dot net like thing.it wasnt dark brown too.what can i do?
Hi Avinesh, Thanks for trying this recipe, to get the dark brown colour you need to use the best quality of kithul jaggery or just increase the amount of the jaggery by 5-10gms, and the dot thing will come from the eggs we use in the recipe. The eggs need to be beaten well before you steam the wattalapan. Beat the eggs until frothy.