- Preparation time
- 20 mins
- Cooking time
- 30 mins
- 5 people
- Meal course
- Posted by
- Posted on
- June 25, 2017
Watalappan 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. This is a contribution of Sri Lankan Moors (Muslims) to the Ceylonese cuisine.
When I speak about watalappan, I really have to mention these two people, Uvais and Najeema. They are my neighbours and family friends in my hometown. Uvais is a good looking and a short bearded man of 40’s with a Taqiyah (Prayer Cap used by the Muslims) all the time on his head. When the month of Ramadan falls, it’s not just a celebration only for them, but for me too. On the day of Ramadan, they usually host the Lunch or Dinner feast for all of us. His wife Najeema one of the best cooks whom I know after my mother (except for watalappan). She prepares the best meat curries, ghee biscuits and mascot halwa. At the end of the feast, we are usually served with this aromatic and nut-rich watalappans. None of the feasts has ended without watalappan. I could even remember days when I had finished the entire portion of this dessert served for all in my family. It was rich in flavours and made me drool. After moving to India, unfortunately, I have never got a chance to taste the same again.
This Ramadan had again reminded me this delicious dessert prepared at Uvais’s place, as one of my blog followers has asked for the watalappan recipe. Here is a classical watalappan recipe by me.
- Use only Kithul jaggery 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 in the place or cinnamon powder.
- Grate the jaggery and keep aside.
- Crack the eggs and add them in a big bowl. Beat the eggs until frothy.
- In a blender add the beaten eggs, coconut milk, grated 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, kismis and sparkle half of it on the mixture.
- Cover it with foil and steam it for 30 mins in a steamer/pressure cooker on a medium flame.
- Turn off the flame once it is cooked. Sparkle the remaining chopped nuts and serve it chilled.