Wattalappan (Sri Lankan Desserts) Recipes

Wattalappan (Sri Lankan Desserts) Recipe

Ingredients :

650ml (22 fl oz) coconut milk

275g (10 oz) palm sugar, grated or brown sugar

6 eggs

2 egg yolks

good pinch each of ground cinnamon, cloves, nutmeg and cardamom

50g (2 oz) cashews, roughly chopped

Method :

Preheat oven to 160C (320F).

Place coconut milk and sugar in a pan and stir over low heat until the sugar has dissolved. Set aside to cool.

Lightly beat eggs and yolks together in a bowl and strain coconut milk over the eggs. Strain again. Add spices and mix well. Pour into a 20cm (8 inch) diameter ovenproof glass dish or individual dishes. Sprinkle cashews on top and cover the greaseproof paper. Place dish in a pan of water and bake in the oven for 40-45 minutes.

The dish is cooked when the surface bounces back when touched and a skewer comes out clean.

Serves 4-6

Tip - Palm sugar is found under several names - you name see it being sold as gulab melaka or jaggery.

Note - Wattalappan is a Sri Lankan version of cream caramel, but palm sugar is used instead of white sugar and coconut milk instead of cow's milk. The spices add a particular Sri Lankan flavor. Cashews are expensive in Sri Lanka so garnishing curries, desserts, sweet meats and rices with a topping of nuts is usually only done for special occasions and festive meals.

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