Dessert

Watalappan

Name: Watalappan
Prep time: 20 min
Cook time: 45 min
Total time: 2 h 5 min
Yield: 6 servings
Cuisine: sri_lankan
Ingredients: 400 ml coconut milk full fat; 4 pcs egg; 150 g jaggery grated; 0.5 tsp cardamom powder; 0.25 tsp nutmeg grated; 1 pinch salt; 30 g cashew nut chopped

Watalappan is a rich and creamy Sri Lankan coconut custard, traditionally sweetened with jaggery and spiced with cardamom and nutmeg. This dessert offers a unique blend of sweet and aromatic flavors with a smooth, delicate texture. It's a comforting treat often enjoyed during festive occasions.

An original recipe by Forkin

Total time: 2 hr 5 min
Serves: 6
Difficulty: Medium
Per serving: 329 kcal

VegetarianGluten-free

Allergen information: may contain eggs, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

400 mlcoconut milk, full fat
4 pcsegg
150 gjaggery, grated
0.5 tspcardamom powder
0.25 tspnutmeg, grated
1 pinchsalt

garnish

30 gcashew nut, chopped

Equipment

saucepan · bowl · oven-safe dish · foil · steamer · fine-mesh sieve · whisk

The method

Step by step

1
Pour the coconut milk into a saucepan and add the grated jaggery.
About 2 min
2
Heat over low to medium heat, stirring occasionally, until the jaggery has fully dissolved. Do not boil.
About 5 min
Cook’s note: Ensure the jaggery is completely melted to avoid a grainy texture in the final custard.
3
Remove the mixture from heat and let it cool down completely.
About 10 min
Cook’s note: It's important for the mixture to be cool before adding eggs to prevent them from scrambling.
4
In a separate bowl, whisk the eggs lightly until just combined, being careful not to incorporate too much air.
About 1 min
5
Gradually pour the cooled coconut milk and jaggery mixture into the whisked eggs, stirring continuously.
About 2 min
6
Stir in the cardamom powder, grated nutmeg, and salt.
About 1 min
7
Strain the custard mixture through a fine-mesh sieve into a clean bowl or directly into your steaming dish to ensure a smooth consistency.
About 2 min
Cook’s note: Straining removes any bits of jaggery, egg chalazae, or spice clumps, resulting in a silkier custard.
8
Pour the strained custard into an oven-safe dish or individual ramekins that can fit into your steamer.
About 1 min
9
Prepare a steamer by bringing water to a boil.
About 5 min
10
Carefully place the dish with the custard into the steamer, cover tightly with foil or a lid to prevent water from dripping in, and steam for 35-45 minutes, or until the custard is set.
About 45 min
Cook’s note: The custard is done when a knife inserted into the center comes out clean. Cooking time may vary depending on the size and depth of your dish.
11
Remove the watalappan from the steamer and let it cool completely at room temperature.
About 20 min
12
Chill the watalappan in the refrigerator for at least 1 hour before serving.
About 1 hr
Cook’s note: Chilling helps the custard firm up and enhances its flavors.
13
Garnish with chopped cashew nuts just before serving.

Per serving

Nutrition

49%Score

Calories: 329.4kcal
Protein: 6.9g
Carbs: 29.8g
Fat: 23.9g
Fibre: 1.8g
Sugar: 26.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover watalappan in an airtight container in the refrigerator.