Watalappam | Srilankan Coconut Jaggery Pudding

Written by: 7aumsuvai

🇱🇰 Watalappam Recipe (Sri Lankan Coconut Jaggery Pudding)

Discover how to make authentic Sri Lankan Watalappam, a rich and creamy coconut jaggery pudding that’s packed with flavor and tradition. This beloved Sri Lankan dessert is made with jaggery, thick coconut milk, eggs, and aromatic cardamom, creating a silky-smooth custard that melts in your mouth. Popular among the Sri Lankan Muslim community, Watalappam is a traditional sweet dish often served during Eid, weddings, and other special celebrations. In this step-by-step recipe, you’ll learn how to prepare Watalappam the traditional way—either by steaming or baking—using simple ingredients and easy techniques. Whether you're making it for a festive occasion or trying a new dessert at home, this easy Watalappam recipe will guide you to a perfect result every time. Serve it warm or chilled for a deliciously indulgent treat!

📝 Ingredients: 1 cup jaggery powder (or grated jaggery) 1 cup thick coconut milk 1/8 tsp salt 1/8 tsp cardamom powder 3 eggs Ghee (for greasing the pan)

👩‍🍳 Step-by-Step Instructions:

Step 1: Prepare the Jaggery Mixture In a mixing bowl, add 1 cup of jaggery powder, 1 cup of coconut milk, 1/8 tsp of salt, and 1/8 tsp of cardamom powder. Mix well until the jaggery is completely dissolved. Set this mixture aside. Step 2: Beat the Eggs In another bowl, whisk 3 eggs thoroughly until well combined. Step 3: Combine Mixtures Gradually pour the beaten eggs into the jaggery-coconut milk mixture. Stir gently until fully blended. Avoid creating too many bubbles. Step 4: Prepare the Baking Pan Grease your baking or steaming pan with a little ghee. Strain the custard mixture through a fine sieve into the prepared pan to remove any lumps and ensure a smooth texture. Step 5: Steam or Bake Cover the pan with a lid or aluminum foil to prevent water droplets from falling in. To steam: Place the pan in a steamer and cook on medium heat for about 30 minutes, or until the custard is set. To bake: Preheat oven to 160°C (325°F), place the pan in a water bath (bain-marie), and bake for 40–45 minutes. Step 6: Cool and Serve Let the Watalappam cool slightly. Place a serving plate on top of the pan and gently flip it over to unmold. Slice and serve. Enjoy it warm or chilled!