Watalappan Recipe - Steamed Egg Pudding With Jaggery
Watalappan is a classic Sri Lankan Dessert Recipe. It is spiced with cinnamon and cardamom and sweetened with goan jaggery. Serve at your next party and wow your guests.
Watalappan Recipe is a traditional pudding served in the weddings, festivals and feasts in Sri Lanka. It is one of the beloved desserts of every Sri Lankans. The main ingredients here are the Kithul jaggery, eggs and the fresh coconut milk.
Kithul jaggery, or goan Jaggery is made out of a sap extracted from a palm tree called kithul. Use only Kithul Jaggery/ Goan Jaggery to make Watalappan as palm jaggery or sugar doesn’t give you the authentic flavour.
It is not compulsory to add the pistachio or cashews.The dessert tastes so good even without them.Nutmeg powder can also be used instead of cinnamon powder.
This is a contribution of Sri Lankan Moors or Muslims to the Ceylonese cuisine. They usually have it for id to celebrate the end of ramadan.
Serve Watalappan Recipe as a festive dessert along with a complete meal of Chicken Malai Kabab Recipe, Pakki Mutton Biryani Recipe, and Tomato Onion Cucumber Raita Recipe.
If you like this recipe, try more Dessert Recipes such as
20 M
30 M
50 M
05 Servings
Ingredients
- 300 ml Coconut milk
- 200 grams Jaggery , (Kithul Jaggery/ Goan Jaggery), adjust to taste
- 5 Whole Eggs
- 1 tablespoon Cardamom Powder (Elaichi)
- 1 tablespoon Cinnamon Powder (Dalchini)
- 8 Pistachios , finely chopped
- 6 Cashew nuts , finely chopped
- 10 Sultana Raisins
How to make Watalappan Recipe - Steamed Egg Pudding With Jaggery
To begin making Watalappan Recipe, grate the jaggery and keep aside. Use only Kithul Jaggery/ Goan Jaggery as palm jaggery or sugar doesn’t give you the authentic flavour.
Crack the eggs and add them in a big bowl. Beat the eggs until frothy.
In a blender, add the beaten frothed up eggs, coconut milk, grated Goan jaggery, cardamom powder and cinnamon powder. Blend until it becomes fluffy without any lumps.
Strain the mixture using a cloth or strainer and pour into a steaming bowl. Finely chop the pistachio, cashew, raisins or kishmish and sprinkle half of it on the mixture.
Cover it with a foil and steam for 30 minutes in a steamer or pressure cooker on a medium heat.
Turn off the heat once it is cooked well. Remove the Watalappan from the steamer, sprinkle the remaining chopped nuts over the Watalappan and serve it chilled.
Serve Watalappan Recipe as a festive dessert along with a complete meal of Chicken Malai Kabab Recipe, Pakki Mutton Biryani Recipe, and Tomato Onion Cucumber Raita Recipe.
Watalappan Recipe - Steamed Egg Pudding With Jaggery is part of the Recipe Contest: South Indian Cooking
