Watalappam is a coconut custard pudding made of coconut milk, palm jaggery & eggs. It is popular among ethnic Tamils and Moors, as well as the Tamil Muslims. Watalappam may have been originated with Sri Lankan Malays, who came to the country during Dutch rule. The dessert is popular during weddings, religious festivals and other social functions and celebrations. In Ramadan festival Watalappam is an essential dessert on the table in Sri Lankan Muslim houses. The main ingredient in this dish is the jaggery. The Sri Lankans use a variety called “kithul” which is palm jaggery. The main spice used is crushed cardamom, though some use cinnamon, cloves & nutmeg. But here I have used vanilla essence. Globally .. Watalappam is seen as a crème caramel with an exotic and tropical touch. It is also known as Cardamom Spiced Coconut Custard mainly due to the tropical ingredients used in the making of this dessert. Thick coconut milk is what makes a watalappam rich and flavourful. Soya milk, almond milk, or condensed milk are other available options, but the consistency can vary depending on the milk you use. Once the mixture is ready, you can either steam it, bake it, or microwave it, but the most common method is steaming. Although many prefer it as a cold dessert, watalappam can also be enjoyed as a warm dessert, freshly out of the furnace.
Ingredients :
5 eggs
300 gms palm jaggery / cane jaggery
1 cup thick coconut milk
1 tsp vanilla essence or 1/2 tsp cardamom powder
7-8 roasted cashewnuts
Method :
1. Grate the Jaggery, add one tblsp water to it and melt under medium heat in a pan. Allow it to cool.
2. Beat the eggs till smooth using a hand whisk. Add the melted jaggery, thick coconut milk, vanilla essence or cardamom powder and slightly whisk it for 2 minutes.
3. Later strain the mixture.
4. Grease the bowl/ pan and pour the mixture into it.
5. Steam for 20-25 minutes. Garnish with cashewnut halves.
6. Allow to cool...cut into desired shape and its ready to be served.
7. This scrumptious dessert won't last you for more than a day. So do give it a try friends!
Ingredients :
5 eggs
300 gms palm jaggery / cane jaggery
1 cup thick coconut milk
1 tsp vanilla essence or 1/2 tsp cardamom powder
7-8 roasted cashewnuts
Method :
1. Grate the Jaggery, add one tblsp water to it and melt under medium heat in a pan. Allow it to cool.
2. Beat the eggs till smooth using a hand whisk. Add the melted jaggery, thick coconut milk, vanilla essence or cardamom powder and slightly whisk it for 2 minutes.
3. Later strain the mixture.
4. Grease the bowl/ pan and pour the mixture into it.
5. Steam for 20-25 minutes. Garnish with cashewnut halves.
6. Allow to cool...cut into desired shape and its ready to be served.
7. This scrumptious dessert won't last you for more than a day. So do give it a try friends!
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