Wattalappan, a Sri Lankan dessert prepared with palm sugar r jaggery, thick coconut milk, eggs with nutmeg and cardamom powder...i found this recipe while googling for sri lankan desserts..while reading the ingredients itself i got tempted and tried out this delicious steam cooked coconut custard. I prepared this custard with half jaggery and half packed brown sugar coz my family dont like much jaggery based desserts also i found while googling jaggery can be very well replaced with packed brown sugar completely anyhow i dont want to change the authentic dessert by making out this dessert completely with packed brown sugar, this delicious sri lankan dessert tastes amazing with spiced coconut flavour and very simple to prepare, they can be either prepared with steam cook r in microwave, the authentic wattalappan is prepared in small bowl like vessel and steam cooked for twenty minutes by simmering water..i prepared this coconut custard in pressure cooked for twenty minutes..They tastes divine when served chilled...This Sri Lankan dessert goes to AWED - Sri Lanka guest hosted by Siri, event started by DK, also goes to Srivalli's Mithai Mela...
3/4cup Packed Brown sugar
5nos Eggs
2cups Thick Coconut milk
1tsp Vanilla extract
1tsp Cardamom powder
1/4tsp Nutmeg powder
10nos Cashew nuts
Make a thick syrup with grated jaggery and water, strain the jaggery syrup and keep aside, beat together the thick coconut milk, jaggery sryup and brown sugar, beat until the sugar get well dissolved and keep aside..meawhile beat the eggs separately, gradually add the coconut milk-sugar mixture..beat for 5 minutes..finally add the cardamom powder, nutmeg powder, vanilla extract and cashew nuts..beat for a while..pour the coconut custard in small ramekins and cover it with grease proof paper....cook in pressure cooker as steam cook for 20 minutes..
Serve Chilled!
28 comments:
Coconut custard is yummy! New dessert to me.... Steaming reminds me of modak.
Wow tempting custard! Love the addition of coconut milk, nutmeg and cardamom..gives an added flavour!
wow, very tempting priya.
enticing flavors,thanks for introducing us to this unique custard,priya:)
That looks really divine......
ooh lovely ! this is one of my favourite....i think the name is wattalappam....
This is a very unique custard Priya, looks very tempting :)
Wowowowow.This is really new to me.Looks lovely.Waiting for more in the Lankan Series.
this one is realy new to me looks so delicious with coconut flavor yum yum
This is very new to me..looks creamy and delicious
This is yummy dear.. I love chocolates too..! Yummy entry. Thanks..!:)
Looks delicious..Never heard of this..
Thanks Usha, pooja, vibaas, Yasmeen, Prathibha..
Thanks Sathya, yes its called as Wattallappam by the tamilians while the sinhala call this custard as Wattalappan yaar,thats y i named as wattalappan..
Thanks Parita, CL, Sanghi, Rekha and Pooja!
Look like palkova :) U ve made a great attempt!
I'm a big coconut fan..anything with coconut makes me drool..very easy & mouth watering dessert..thanks 4 sharing..bookmarked it
yummy coconut custard...
Yummy custard. Looks great.
thats a realy neat one priya..thanks!
If u use more jaggery u will obtain a nice rich dark brown colour to it.. but the texture looks perfect.. ur recipes r awesome..
I would like to know how much water to add to dissolve the juggery Priya? thanks
Hi anonymous, i used quarter cup of water to make out thick syrup..Hope this helps..
Wattalappam is not just a Sri Lankan dish, it is a Sri Lanakan muslim dish. The non muslims in Sri Lanka await the Eids to taste this dish at their muslim friends houses. Wattalappam is certain to be served as the dessert along side Biryani at Muslim weddings. The taste is best when good palmyrah jaggery is used.
hi first time here... love ur space priya... good choice of recipes . Was on the look out for this recipe and glad i found it here... tell me if i can use regular jaggery or palm sugar for this recipe...
Vattalappam is also popular among Malabar Muslims...Probably having travelled along with Malabar Muslims who had trade relations with the then Ceylon...The Malabar Version uses no nutmeg and hence is less spicy and is almost always cooked using Palmyra or coconut jaggery (chakkara in malayalam)...in some parts a little bit of ground rice is added to the mixture to make it firmer and easier to serve...
It's really yummy.... palmyrah jagerry gives more chocolate colour to it. Nice recipe
It's really yummy. In Sri Lanka they use only palmyrah jagerry to get more rich colour. We can also use vanilla flovoured condensed milk instead of coconut milk if u like more sweetness. Nice recipe
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