Watalappan came to Sri Lanka with the Malay community and became the island’s favourite dessert — the centrepiece of every Eid table and dinner party. Real kithul jaggery gives it a smoky caramel depth that brown sugar can’t quite match.
Method
- Gently melt the jaggery with 3 tablespoons of water, then cool slightly.
- Whisk the eggs lightly — don’t make them foamy. Whisk in the coconut milk, melted jaggery and spices, then strain the mixture.
- Pour into a heatproof dish or individual ramekins and scatter with cashews.
- Steam over gently simmering water (or bake in a water bath at 150 °C) for 35–45 minutes, until just set with a slight wobble in the centre.
- Cool completely, then chill. Watalappan is always better the next day, served cold in modest slices that everyone comes back to twice.