Watalappan is a well known sugary coconut custard pudding that has originated by Sri Lankan Malays. We have a general opinion that it is very difficult to make watalappan properly. So a lot of people used to make watalappan using an instant watalappan powder packet. But there is a huge difference between the taste of an instant watalappan powder packet and a properly made watalappan. Try this simple watalappan recipe at home. I will guarantee that you will never forget the rich taste of your homemade watalappan.
Special notes
•For powdered cardamom, cloves, nutmeg mixture use four or five cardamoms, one or two cloves and a little piece of nutmeg.
•You can steam your watalappan using a rice cooker, steamer or pressure cooker.
Ingredients
Directions
Grate 500g of palm jaggery and put it into a saucepan.
Add some water and stir it until it melts in low heat.
Add water to the milkmaid and mix it well.
Now using a whisk beat 10 eggs lightly.
Then to the beated eggs add melted jaggery and water mixed milkmaid and stir well.
Now add 2 Tsp of vanilla extract and mix well.
Add powdered cardamom, cloves and nutmeg and mix well.
Now using a strainer, strain the mixture into a ¾ of a bowl.
Using a steamer, steam it for like thirty to forty minutes.
Now your homemade watalappan is ready to serve.
Ingredients
Directions
Grate 500g of palm jaggery and put it into a saucepan.
Add some water and stir it until it melts in low heat.
Add water to the milkmaid and mix it well.
Now using a whisk beat 10 eggs lightly.
Then to the beated eggs add melted jaggery and water mixed milkmaid and stir well.
Now add 2 Tsp of vanilla extract and mix well.
Add powdered cardamom, cloves and nutmeg and mix well.
Now using a strainer, strain the mixture into a ¾ of a bowl.
Using a steamer, steam it for like thirty to forty minutes.
Now your homemade watalappan is ready to serve.
