Image: Cook Sri Lankan via Twitter
Yes…you can call it a national indulgence. This delicious creamy dessert was served to Queen Elizabeth II during one of her visits to the island. It’s a yummy dessert, traditional and much-loved. It has continued its journey through centuries… Now this much-loved dessert is included in the menus of every function – weddings, religious festivals, social meals and celebrations, and hotel buffets.
Watalappam is a pudding made of coconut milk, jaggery, cashew nuts, eggs, various spices, including cardamom, cloves, and nutmeg. It is popular among Sinhalese, Tamils, Muslims and Burghers of Sri Lanka. Watalappam is said to have originated from Sri Lankan Malays, who came to the country during Dutch rule.
Ingredients for Watalappam
- 3 Kithul jaggery halves (about 3 cups)
- 8 eggs
- 2 cups thick coconut milk
- 1/4 tsp nutmeg (Saadikka)
- 1/4 cup cashew nuts, halved
How to prepare Watalappam
- Break the jaggery into pieces. Put into a saucepan, add coconut milk. Mix until jaggery has completely dissolved
- Beat the eggs till frothy.
- Next add the coconut-jaggery mixture to the eggs, little at a time, while beating continuously. Make sure not to add the whole mixture to the eggs all at once, since this will curdle the eggs.
- Transfer to a heat-proof bowl or pan. Add the cashew nuts & spices. Now you can cook the Watalappam either on the stove or the oven.
- Boiling: Tie the brim of the bowl with plastic wrap or oil paper. Set in a saucepan with water about 3 inches high. Boil till set (approx. 40-50 mins).
- Baking: If you bake it, cover the bowl with aluminum foil. Set in a larger pan with water about 1 inch high. Bake at 375 F for an hour.
Our skillful Chefs at Amaya Resorts never get tired of making this absolutely scrumptious dessert for the guests of all our hotels in Sri Lanka including our Nuwara Eliya bungalows.