Watalappam

Name: Watalappam
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 8 servings
Cuisine: Sri Lankan Moor
Ingredients: 500 ml thick coconut milk; 300 g kithul jaggery (or palm jaggery); 6 eggs; cardamom, clove, nutmeg, cinnamon; cashew nuts

Sri Lanka's Muslim festive custard: coconut milk and dark kithul jaggery set with egg and scented with cardamom, clove, and nutmeg, steamed until dense and caramel-dark, studded with cashews — the dessert of Eid on the island.

1 hr 10 min · Serves 8 · Medium

Recipe by Halal Gourmet Editorial Team

Ingredients

Base

500 mlthick coconut milk
300 gkithul jaggery (or palm jaggery), the dark, smoky signature
6 eggs

Spice

cardamom, clove, nutmeg, cinnamon

Garnish

cashew nuts

Method

Start cooking mode

Time: Prep 20 min · Cook 50 min · 70 min total
Difficulty: medium

1
Melt the jaggery gently into the coconut milk with the ground spices; cool.
15 min
2
Whisk in the eggs without aerating too much; strain for smoothness.
10 min
3
Pour into a dish, top with cashews, and STEAM (not bake) until just set and dense; cool before cutting.
45 min