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


Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

Other Shows by host:
The Great Indian Rasoi 1 | Health Bhi Taste Bhi |
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