Prepare to embark on a culinary journey that will transport your taste buds straight to the tropical paradise of Sri Lanka! Watalappan, a luxurious coconut custard that's both exotic and comforting, is about to become your new obsession. This heavenly dessert combines the rich creaminess of coconut milk, the deep sweetness of jaggery, and the aromatic warmth of cardamom in a silky-smooth treat that's guaranteed to impress even the most discerning dessert lovers. Whether you're a seasoned chef or a curious home cook, this recipe will unlock the magic of Sri Lankan cuisine right in your own kitchen!
Prep Time: 10 mins
Cook Time: 60 mins
Total Time: 70 mins
Cuisine: Sri Lankan
Serves: 6 servings
Ingredients
- 1 cup coconut milk
- 1/2 cup jaggery, grated
- 3 eggs
- 1/2 teaspoon cardamom powder
- 1/4 teaspoon salt
- 1/4 cup cashew nuts, chopped
Instructions
- Prepare your steaming setup by selecting a large pot with a steamer basket or a dedicated steamer. Fill the bottom of the pot with water, ensuring the water level is below the steamer basket.
- In a mixing bowl, crack the eggs and whisk them thoroughly until they become smooth and well-combined.
- Add the grated jaggery to the eggs and continue whisking until the jaggery completely dissolves and integrates with the eggs.
- Pour the coconut milk into the egg and jaggery mixture, stirring continuously to create a smooth, homogeneous liquid.
- Add the cardamom powder and salt to the mixture, stirring gently to distribute the spices evenly throughout the custard base.
- Grease individual ramekins or a single large steaming-safe dish with a light coating of coconut oil or butter to prevent sticking.
- Strain the custard mixture through a fine-mesh sieve to ensure a silky, smooth texture, removing any potential egg membrane or undissolved particles.
- Pour the strained custard into the prepared ramekins, filling them about 3/4 full to allow space for expansion during steaming.
- Sprinkle the chopped cashew nuts evenly over the top of each custard.
- Cover each ramekin with aluminum foil to prevent water droplets from falling into the custard during steaming.
- Place the ramekins in the steamer basket, ensuring they are not touching each other to allow even heat distribution.
- Cover the steamer and cook on medium-high heat for approximately 45-60 minutes, or until the custard is set but still slightly jiggly in the center.
- To test doneness, insert a toothpick or knife into the center of the custard - it should come out clean with minimal liquid.
- Carefully remove the ramekins from the steamer using tongs and allow them to cool at room temperature for 15-20 minutes.
- Once cooled, refrigerate the Watalappan for at least 2 hours to enhance its flavor and achieve a firmer texture.
- Serve chilled, optionally garnished with additional chopped cashews or a light dusting of cardamom powder.
Tips
- Use fresh, high-quality coconut milk for the most authentic flavor and creamy texture.
- Grate the jaggery finely to ensure it dissolves completely in the egg mixture.
- Strain the custard mixture to achieve an ultra-smooth, velvety consistency.
- Cover ramekins with foil to prevent water droplets from ruining the custard's surface.
- Steam on medium-high heat and avoid opening the lid too frequently to maintain consistent temperature.
- The custard is done when it's set but still slightly jiggly in the center - don't overcook!
- Chilling for at least 2 hours intensifies the flavors and improves the texture.
- For an extra touch of luxury, toast the cashew nuts lightly before garnishing to enhance their nutty flavor.
- Serve chilled for the most refreshing and authentic experience.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 5g
Fat: 20g
Saturated Fat: 15g
Cholesterol: 95mg
