Wattalappam (Sri Lankan Coconut Jaggery Pudding)

Here's a recipe for Wattalappam, a beloved Sri Lankan dessert made with jaggery, coconut milk, and spices. It’s a rich, creamy custard that's especially popular during festive occasions.

Wattalappam (Sri Lankan Coconut Jaggery Pudding)

Ingredients:

- 500g jaggery (preferably kitul jaggery, grated)

- 6 large eggs

- 400ml thick coconut milk (about 1 can)

- 1 tsp ground cardamom

- 1/4 tsp ground cloves

- 1/4 tsp ground nutmeg

- 1 tsp vanilla extract (optional)

- 2-3 tbsp sugar (optional, depending on sweetness of jaggery)

- 1/4 cup cashew nuts (halved)

- Pinch of salt

Instructions:

1. Prepare the Jaggery:

• In a small saucepan, dissolve the grated jaggary in a few tablespoons of water and heat until it becomes thick and glossy.
• Sometimes let it cool slightly and you will find that you can actually still use it or add it to another dish.

2. Beat the Eggs:

• In a large mixing bowl, for instance, combine the eggs and mix them until a point where they become quite frothy.

3. Combine Ingredients:

• While stirring continuously, add the melted jaggery gradually into the beaten eggs, so that it will not curdle.

• Pour this mixture into the pot together with the can of coconut milk, the ground cardamom, cloves, nutmeg, vanilla extract optional and some pinch of salt. Mix the entire content until it incorporates properly.

4. Adjust Sweetness:

• Taste the mixture. If you feel it needs more sweetness then you can add sugar and mix it till the sugar dissolves.

5. Prepare for Steaming:

• Finally, transfer the mixture into a greased pudding dish or individual ramekins if that is desired.
•  Sprinkle cashew nuts over the top of the mixture.

6. Steam the Pudding:

• Meanwhile, if the pudding is cooked in a dish, then this must be covered with foil or a lid, this is the same with the ramekins in which the pudding portion is prepared.

• Place the wattalappam in a steamer or a large pot with a lid for 45 minutes to 1 hour, or until it is set and a knife inserted into its center comes out clean.

7. Cool and Serve:

• Allow the wattalappam to rest until it has reached room temperature, then refrigerate for a few hours.
• It is best served as a cold soup, and sprinkled with more crushed cashew nuts, if preferred.

Tips:

• Jaggery: Kithul jaggery is preferred here however palm sugar/brown sugar can be used as well if available.
• Steaming: Ensure the steam does not penetrate the pudding; it is advisable to put a cloth over the container to avoid dripping of the water on the pudding.
• Oven Option: If desired you can steam the wattalappam in a water bath at 160 Celsius for about 45 minutes to an hour.

Wattalappam is tasty and aromatic and is extremely sweet with the addition of jaggery which is balanced by the spices used in the preparation of the dish and so is part of this list of Sri Lankan meals that are perfect for dessert!