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

- Asian


- 4

Cooking Time

-35-40 Min


- Medium

Preparation Time

- 20 Min


  • 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


  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


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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