My most wanted, most obsessed recipe. Watalappan වටලප්පන් is a coconut custard pudding made of coconut milk, juggery, cashew nuts, eggs and various spices. People who know me, would know that my husband absolutely beg me to make this Watalappan and it will only last a day! Honestly it’s delicious if you use good quality juggery and use the original method.
Ingredients 12 eggs 300g good quality juggery 1 tin of thick coconut milk 5 crushed cardamoms, 5 cloves and 1/2 of nutmeg all crushed together as a powder
1/2 tsp of vanilla paste or essence. 50g roasted cashews or as necessary
Method
Keep a pan on medium heat and add juggery and little water. bring it to boil turn off the heat and leave it to cool. Once cooled, mix it with coconut milk and crushed spices.
In a large bowl crack all the eggs. Add the juggery/coconut mixture into the eggs and slightly beat the eggs with a fork. Remember, not to over beat this.
Strain the mixture into pirex dishes and sprinkle cashews top of it. Cover it with baking sheet and steam it in a steamer for 20-40min.
Timing of steaming depends on the size of the dish and how much mixture you have on it!
After 20min check it with a tooth pick. If its cooked, the tooth pick will come out clean. To taste the best of this recipe you must steam it! Texture should have holes like in the picture below! you can bake this or steam it inside the oven. But the texture and taste will defer.
Best serve warm.
Enjoy
If you decide to make this recipe, I would love to hear from you!
Please feel free to share your outcomes with a picture or comment below.
I'm open for suggestions and your ideas on which recipes I should put on next.
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