Wattalappam is a Srilankan dessert prepared using coconut milk & jaggery which is a regional take on the basic milk-egg
custard. The sugar that gives sweetness to the traditional custard is replaced by jaggery / palm sugar that gives a nice
concoction like flavor. Wattalappam is spiced with nutmeg instead of the usual vanilla.
I have been reading Wattalappam recipes from various
sources for quite a number of years but the number of eggs made me dizzy. All the recipes I have come across for the pass 4 or 5 years have had 10 eggs. I came to know about Wattalappam from a television program in
which also, the person adds 10 eggs.
I knew i had to find an alternative by adding some thickening agent. Then I decided to reduce the liquid content so that I would require only lesser number of eggs. Finally I reworked everything and came up with this recipe which has just two eggs.
I knew i had to find an alternative by adding some thickening agent. Then I decided to reduce the liquid content so that I would require only lesser number of eggs. Finally I reworked everything and came up with this recipe which has just two eggs.
You can serve 8 -10 people moderately or just 8
scrumptiously or just four generously…
I prepared one bowl full (in picture) plus 4 ramekin sized cups. Serve Wattalappam with fruits or nuts to make it more filling. We had it plain.
The old recipes I read had only nutmeg as a spice. Recently
I saw the addition of more different types of spices like, cardamom, cinnamon or a combination. I guess nutmeg is traditional ingredient and so i have added only nutmeg. The custard is very good,
wobbly, velvety and had a melt in the mouth consistency.
the recipe
eggs - 2
jaggery - 200 gms
cream - 100 mil
hot milk - 100 ml
coconut - half of a medium sized one
nutmeg - 1/3 of a whole nut
I coated the bowl with jaggery so that it is easy to get it out once it is chilled and it is more sweet with that extra syrup.
Step: 1 - Extract the coconut milk - Grate the coconut or cut the coconut into chunks and put it in a mixer jar and run it for few seconds. Pour the hot milk. Grind the coconut till soft. Pour it through a sieve and extract coconut milk. Keep it aside. (do not add more water)
Step: 2 - Melt the jaggery with 1 tbsp water and strain it to get rid of any impurities.
Step: 3 - Pour the coconut milk into the melted jaggery and mix quickly. If it tends to form lumps, heat it in low flame till the jaggery melts.
Step: 4 - Lightly beat the eggs in a bowl.
Step:5 - Pour a 2 tablespoons of the coconut-jaggery mix into the eggs to temper the eggs. Tempering means stabilizing the temperature otherwise the eggs will curdle. Once it is mixed pour the egg mix into the coconut-jaggery mix and stir well.
Step: 6 - Grate the nutmeg into the custard.
Step: 7 - Strain the whole mix.
Pour into a bowl coated with jaggery and steam it for 20 - 25 minutes. Make sure half of the bowl is immersed in water.
Let it cool at room temperature. Chill it in the refrigerator for an hour or more and serve. Steaming time differs with quantity.
This pudding can also be baked by placing it in a water bath ( by placing the wattalappam bowl on another bowl half filled with hot water).
enjoy!
eggs - 2
jaggery - 200 gms
cream - 100 mil
hot milk - 100 ml
coconut - half of a medium sized one
nutmeg - 1/3 of a whole nut
I coated the bowl with jaggery so that it is easy to get it out once it is chilled and it is more sweet with that extra syrup.
Step: 1 - Extract the coconut milk - Grate the coconut or cut the coconut into chunks and put it in a mixer jar and run it for few seconds. Pour the hot milk. Grind the coconut till soft. Pour it through a sieve and extract coconut milk. Keep it aside. (do not add more water)
Step: 2 - Melt the jaggery with 1 tbsp water and strain it to get rid of any impurities.
Step: 3 - Pour the coconut milk into the melted jaggery and mix quickly. If it tends to form lumps, heat it in low flame till the jaggery melts.
Step: 4 - Lightly beat the eggs in a bowl.
Step:5 - Pour a 2 tablespoons of the coconut-jaggery mix into the eggs to temper the eggs. Tempering means stabilizing the temperature otherwise the eggs will curdle. Once it is mixed pour the egg mix into the coconut-jaggery mix and stir well.
Step: 6 - Grate the nutmeg into the custard.
Step: 7 - Strain the whole mix.
Pour into a bowl coated with jaggery and steam it for 20 - 25 minutes. Make sure half of the bowl is immersed in water.
Let it cool at room temperature. Chill it in the refrigerator for an hour or more and serve. Steaming time differs with quantity.
This pudding can also be baked by placing it in a water bath ( by placing the wattalappam bowl on another bowl half filled with hot water).
enjoy!
