Watalappan
Cardamom, coconut milk, egg, jaggery, nutmeg and cardamom powder are some of the ingredients needed to make this Sri Lankan coconut custard pudding.
Watalappan Recipe by Chef Rakhee Vaswani
Cuisine

- Asian

Serves

- 4

Cooking Time

-35-40 Min

Difficulty

- Medium

Preparation Time

- 20 Min

INGREDIENTS

  • 100 gms Jaggery
  • 1 cup Coconut Milk
  • 1 tsp Cardamom powder
  • 1/2 tsp Nutmeg powder
  • 2 Egg Yolks
  • 1 and 1/2 Whole eggs

HOW TO PREPARE WATALAPPAN

  1. 1

    Take 100 gms jaggery, add some water and bring it to boil.
  2. 2

    Take 2 egg yolks, 1 & 1/2 whole eggs and whisk well.
  3. 3

    Add 1 tsp cardamom, 1/2 tsp nutmeg powder and whisk again.
  4. 4

    Grease the ramekins with butter.
  5. 5

    Pour melted jaggery into the egg mixture when the jaggery cools down a bit.
  6. 6

    Add 1 cup coconut milk and whisk again.
  7. 7

    Remove the froth and pour the mixture in the ramekins.
  8. 8

    Place the ramekins in a baking tray and add water to the tray.
  9. 9

    Bake it in a preheated oven at 100-110'C for 20-25 minutes.
  10. 10

    Watalappan is ready.
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Rakhee Vaswani

Chef

Rakhee Vaswani�s biggest asset is her deep-rooted passion for the culinary arts. With over two decades of experience in the food industry, her passion culminated into the first cooking studio in India, called Palate Culinary Studio�a state-of-the-art internationally recognised cooking school, in early 2010.

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