Watalappan
Watalappan, from above
Non vegEggSri Lanka

Watalappan

Steamed jaggery and coconut custard with cardamom and cashews. Eid's silky, spiced finale.

60 minTime
9 gProtein each
mildSpice
An Eid custard2 chapters · 1 min read

Make it your way

Grandma's wayKithul jaggery, coconut milk, eggs and spice, steamed.
The original
372kcalsame
9 gproteinsame
2 gfibresame
60minutessame

Classic watalappan.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Jaggery1 cup kithul or regular jaggery, grated
Thick coconut milk1⅔ cups
Egg6
Cardamom½ tsp
Whole spicesa pinch of nutmeg and clove
Cashews2 tbsp, chopped
Salta pinch

Method

4 steps
  1. 1Melt jaggery in coconut milk on low heat, then cool. Strain.
  2. 2Whisk eggs gently with spices and salt, then whisk into the jaggery milk. Strain again.
  3. 3Pour into a greased dish or cups, top with cashews, cover with foil and steam on low.
  4. 4Cool and chill.
Serve it like this

Serve chilled in small cups or slices with the cashews on top; a little drizzle of kithul treacle if you have it.

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Make it a meal

What goes with Watalappan: a bread or rice, a side, something to drink and something sweet.

Bread or rice Lamprais150 min
A little snack Punjabi samosa75 min
A little snack Paneer tikka55 min
To drink South Indian filter coffee20 min
To drink Masala chai10 min
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