Sri Lankan Watalappan
Recipe by: ROCHELLINA ANTHONY
Location: DOHA (DOH)
Dessert
100
A delicious creamy coconut custard with warming spices, sweetened with kithul jaggery or kithul treacle. Muslim families in Sri Lanka always celebrate the end of Ramadan with this amazing dessert! It is what Muslim neighbours or co-workers share to celebrate any special occasion, even weddings. It has now become a dessert in every Sri Lankan household. Whenever I taste it, I am reminded of the fact that I grew up in a community where we respected culture and experienced love despite differences. This dish is never confined to 2-4 cups – it is made in batches, steamed in ramekins or huge bowls, to be shared with everyone around. A bowl of watalappan is too good to miss out on, and if you’ve had a slice of this steamed pudding, you’ll know why!
Serving size 6-8
Difficulty Easy
Cooking Time 60 min
Intensity –
Allergens Dairy, Eggs, Nuts
Ingredients — 10 eggs — 450g pure kithul jaggery/ kithul treacle — 1 cup thick coconut milk — ½ tsp ground cardamom — ¼ tsp ground cinnamon (optional) — ¼ tsp ground nutmeg (optional) — Handful of raw cashew nuts
Desserts
