A Sri Lankan dessert made with minimum ingredients that is easy to make and good to eat.
Watalappam Recipe by Chef Ranveer Brar

- Asian


- 4

Cooking Time

-60 Min


- Medium

Preparation Time

- 10 Min


  • 175 gms Palm Jaggery
  • 100 ml Water
  • 3 to 4 Cardamom
  • 3 to 4 Black Pepper
  • ½ tsp Fennel Seeds
  • 1 Cinnamon Stick
  • ½ tsp Clove Powder
  • ¼ tsp Mace Powder
  • 150 ml Coconut Milk
  • 150 gms Fresh Cream
  • 2 Eggs White
  • For Garnish: Melted Date Jaggery
  • Whipped Cream


  1. 1

    In a pan, heat 100 ml water and 175 gms palm jaggery together, Add ground powder of 3-4 cardamom, 3-4 black peppercorn, ½ tsp fennel seeds, 1 cinnamon stick, ½ tsp clove powder, ¼ tsp mace powder and let it cook, Add 150 ml coconut milk, 150 gms fresh cream and stir Strain the mix in a bowl, In a separate bowl, add 2 egg whites and whisk for 3-4 minutes, Add jaggery mix to whisked eggs and stir well.
  2. 2

    Pour the mix in a baking tray and place it on a larger tray with water to create double boiler, Bake at 160°C for 35-40 minutes Refrigerate the baked watalappam for 10-15 minutes to set, to serve, cut Watalappam in cube shape and serve with melted date jiggery and whipped cream.
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About Chef

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Ranveer Brar


Chef Ranveer Brar's fascination with food began on the streets of Lucknow, U.P. From being one of India's youngest executive chef to a keen curator of its culture, Ranveer offers a nuanced perspective of our culinary heritage, through his shows on LF. Watch his shows for hidden gems and unexplored stories.

Other Shows by host:
Food Tripping | Ranveer Cafe |
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