Creamy Watalappan: Sri Lankan Steamed Jaggery Pudding

Watalappan Recipe – Steamed Egg Pudding with Jaggery

Introduction

Watalappan is a traditional Sri Lankan dessert that holds a significant place in festive celebrations. Made with rich coconut milk, jaggery, and aromatic spices like cardamom and cinnamon, this steamed egg pudding is a delightful combination of creamy texture and bold flavors. The dessert is similar to a custard but with the unique sweetness of jaggery, which gives it an earthy, caramel-like taste. Watalappan is often enjoyed after a hearty meal and is an essential part of Sri Lankan cuisine, especially during festive occasions.

Ingredients

Nutritional Information (Per Serving)

Preparation & Cooking Time

Servings: 5

Course: Dessert

Cuisine: Sri Lankan

Diet: Eggetarian

Instructions

1. Prepare the Jaggery

• Begin by grating the 200 grams of jaggery. It’s essential to use Kithul Jaggery (a Sri Lankan specialty) or Goan Jaggery to get the authentic flavor. Palm jaggery or sugar may not provide the same rich taste that defines Watalappan.

2. Prepare the Eggs

• Crack the 5 whole eggs into a large mixing bowl. Using a whisk, beat the eggs until they turn frothy. This step ensures the pudding has a light and airy texture.

3. Blend the Ingredients

• In a blender, combine the beaten eggs, 300 ml coconut milk, the grated jaggery, 1 tablespoon of cardamom powder, and 1 tablespoon of cinnamon powder.
• Blend the mixture until it becomes smooth and fluffy, making sure no lumps remain.

4. Strain the Mixture

• To achieve a silky texture for the pudding, strain the mixture through a fine cloth or a strainer into a steaming bowl. This step removes any unblended particles or lumps, ensuring a perfectly smooth dessert.

5. Add the Nuts and Raisins

• Finely chop 8 pistachios, 6 cashew nuts, and 10 raisins. Sprinkle half of these chopped nuts and raisins on top of the strained mixture, adding both flavor and texture to the pudding.

6. Steam the Watalappan

• Cover the steaming bowl with foil. Place it in a steamer or pressure cooker, and steam the pudding for 30 minutes on medium heat.
• If you are using a pressure cooker, make sure not to use the whistle during steaming.

7. Check for Doneness

• After 30 minutes, turn off the heat and carefully remove the Watalappan from the steamer. The pudding should be set and firm to the touch.

8. Garnish and Serve

• Once the pudding has cooled slightly, sprinkle the remaining chopped pistachios, cashew nuts, and raisins over the top. This garnish not only adds visual appeal but also gives a delightful crunch to the soft pudding.
• Serve the Watalappan chilled for the best experience. Its creamy texture combined with the aromatic spices makes it the perfect dessert for any celebration.

Serving Suggestions:

Watalappan is often served as a festive dessert and pairs beautifully with rich and flavorful dishes. Serve it alongside:

• Chicken Malai Kabab for a contrast between savory and sweet.
• Pakki Mutton Biryani for a hearty meal that ends on a sweet note.
• A cooling Tomato Onion Cucumber Raita to balance the richness of the pudding.

This dessert is best enjoyed when served cold, allowing the flavors of coconut milk, jaggery, and spices to meld perfectly. Store any leftovers in the refrigerator and consume within 2-3 days.

Watalappan is more than just a dessert—it’s a symbol of Sri Lankan culinary tradition. The blend of jaggery, coconut milk, and aromatic spices makes this dessert an unforgettable part of any meal. Its rich, custard-like consistency with the earthy sweetness of jaggery is a combination that has stood the test of time. Whether you are preparing it for a festive gathering or simply as a treat to end a special meal, this Watalappan recipe is sure to impress.

Enjoy this decadent pudding with your loved ones and make it a part of your special celebrations!