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Watalappam

Watalappam

Wattalappam. The mystery of kithul jaggery. The decadence of coconut milk. A kiss of cardamom. A hint of nutmeg. This is food heaven !!
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Course: Dessert
Cuisine: Sinhalese , Sri Lankan
Ingredients Method Notes

Ingredients
  

  • 300 ml coconut milk thick
  • 250 g patali gur (date palm jaggery)
  • 6 eggs
  • 1/2 tsp cardamom powder
  • 1/4 tsp nutmeg powder
  • 3 cloves powdered
  • 8-10 cashew nuts roasted
  • pinch of salt
  • butter for greasing ramekins
  • nolen gur for drizzling (optional)

Method
 

  1. Lightly grease small ramekins with butter and set aside.
  2. Melt the grated patali gur with a few tablespoons of coconut milk over low heat until smooth. Let it cool slightly.
  3. Lightly beat the eggs in a bowl. Add the melted jaggery and mix gently. Stir in the remaining coconut milk, cardamom, nutmeg, clove powder and salt.
  4. Strain the mixture and pour into the prepared ramekins. Top with roasted cashews.
  5. Place the ramekins in a baking tray with hot water and bake at 150°C for about 25–30 minutes, until just set with a slight wobble in the centre.
  6. Cool completely, chill well. Drizzle generous amount of nolen gur and then serve.

Notes

Recipe note : If you don’t get kithul jaggery, nothing to worry. Try making the Watalappam with patali gur like I did and thank me later.