Easy 57 min

Sri Lankan Watalappam (Easy Method)

american_region asian british caribbean european indian middle eastern middle eastern region dessert sweet umami medium fast

Prep

20 min

Cook

37 min

Total

57 min

Ingredients (7)

14 ounces jaggery (kithul jaggery) g

¾ cup lukewarm water g

½ cup unsweetened desiccated coconut g

6 large eggs g

1 teaspoon vanilla extract g

½ teaspoon cardamom seeds, or to taste g

2 tablespoons chopped cashews, for garnish g

Nutrition

kcal

fat

carbs

protein

Instructions

Use your hands to break jaggery into 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.

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.

Steam until custard has cooked through, about 45 minutes. Use a knife to check the middle area has cooked through. If it's still raw, cook for 15 more minutes. Allow watalappam to cool before refrigerating.

Serve chilled watalappam sprinkled with cashews.