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Creamy Sri Lankan Watalappan Recipe Easy Homemade Coconut Jaggery Custard

Sri Lankan watalappan - featured image
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A silky, creamy Sri Lankan coconut jaggery custard infused with warming spices like cardamom and cloves. This traditional dessert is quick, easy, and perfect for celebrations or cozy nights in.

Ingredients

Scale
  • 1 cup jaggery (Palan), grated or chopped
  • 2 cups full-fat coconut milk
  • 4 large eggs, room temperature
  • 4 cardamom pods, crushed
  • 3 whole cloves
  • 1/4 cup cashew nuts, chopped (optional, for garnish)
  • 1 teaspoon vanilla extract (optional)
  • Pinch of salt
  • 1/2 cup water (to dissolve jaggery)

Instructions

  1. Dissolve the jaggery: In a medium saucepan, combine grated jaggery and 1/2 cup water over medium heat. Stir gently until fully melted and smooth—about 5 minutes. Remove from heat and strain through a fine sieve to remove impurities. Set aside to cool slightly.
  2. Warm the coconut milk with spices: Add the crushed cardamom pods and cloves to the coconut milk in a clean saucepan. Warm over low heat for about 5 minutes to infuse the flavors. Remove from heat, strain out the spices, and let the milk cool to lukewarm.
  3. Mix eggs and vanilla: In a mixing bowl, whisk the eggs until well combined. Add vanilla extract and a pinch of salt.
  4. Combine jaggery and coconut milk: Slowly pour the lukewarm coconut milk into the eggs, whisking constantly to prevent curdling. Then gradually add the jaggery syrup, continuing to whisk until the mixture is smooth and uniform.
  5. Strain the custard mixture (optional): For the smoothest texture, pour the custard through a fine sieve or cheesecloth into another bowl to catch any lumps or cooked egg bits.
  6. Prepare the steaming setup: Pour the custard mixture into heatproof ramekins or a shallow baking dish. Cover tightly with aluminum foil to prevent condensation from dripping onto the custard.
  7. Steam the custard: Place the ramekins in a steamer basket or on a rack inside a large pot with simmering water. Ensure the water doesn’t touch the custard containers. Cover and steam gently for 30-40 minutes, or until the custard is set but still slightly jiggly in the center.
  8. Cool and garnish: Remove from heat and let the custard cool to room temperature. Refrigerate for at least 2 hours before serving. Garnish with chopped cashews or a sprinkle of cinnamon if desired.

Notes

Avoid boiling jaggery aggressively to preserve flavor and prevent bitterness. Whisk eggs steadily while adding warm coconut milk to avoid scrambling. Straining the custard mixture ensures a silky texture. Steaming keeps the custard moist and creamy; baking is an alternative using a water bath at 325°F for 30-35 minutes. Keep steaming water at a gentle simmer to prevent cracking or curdling. Refrigerate for at least 2 hours before serving. Avoid freezing to maintain texture.

Nutrition

Keywords: watalappan, Sri Lankan dessert, coconut custard, jaggery custard, traditional Sri Lankan recipe, coconut milk dessert, cardamom custard, steamed custard

Find it online: https://sweetstirring.com/creamy-sri-lankan-watalappan-recipe-easy-homemade-coconut-jaggery-custard-2/