Sri Lankan Watalappam (Easy Method)

This is an easy method to prepare watalappam, a Sri Lankan steamed cardamom-coconut custard sweetened with kithul jaggery.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 20 mins
• Calories: 390 Calories

Ingredients

• 1 teaspoon vanilla extract
• 6 large eggs
• 14 ounces jaggery (Kithul Jaggery)
• 2 tablespoons chopped cashews, for garnish
• 0.5 cup unsweetened desiccated coconut
• 0.75 cup lukewarm water
• 0.5 teaspoon cardamom seeds, or to taste

Recipe Instructions

Step 1

Serve chilled watalappan sprinkled with cashews.

Step 2

Use your hands to break up jaggery into smaller pieces and place into a medium saucepan. Combine lukewarm water and coconut in a small bowl; add to the saucepan. Heat over medium heat and stir until jaggery is completely dissolved. Remove from heat and allow mixture to cool, about 15 minutes.

Step 3

Beat eggs in a large bowl with an electric mixer until light and creamy. Add vanilla and cardamom seeds. Combine egg mixture with cooled jaggery mixture; mix until well combined. Transfer mixture into a steamer pot or steaming bowl.

Step 4

Steam cook until custard has cooked through, about 45 minutes. Use a knife to test to make sure the middle area has cooked through. If the middle area is still raw, cook for 15 more minutes. Allow watalappan to cool before refrigerating.