Wednesday, January 27, 2016

The Perfect Sri Lankan Watalappan


You will need: ·  

  • 500g of grated juggery (I got lucky, I've found grated juggery from the indian store. Will add more pics). 
  • 2 cups thick coconut milk (I use coconut milk cans or pitikara polkiri powder)
  • 8 large eggs / 10 small eggs (or 18 eggs if double the recipe)
  • About two cloves worth of ground cardamom
  • One ground clove 
  • 1 tsp vanilla
  • (I know you can add cashew, I've never been a fan)
Directions: 

I like to vary it up, and try different dishes.
  • Pre heat the oven to 320F.
  • Fill an oven safe dish with water half way, and place it in the oven, one rack below where the watalappan will go on top. 
  • In a large bowl mix the coconut milk and jaggery, cardamom, cloves. 
  • Stir well until the jaggery is dissolved. 
  • Whisk the eggs with the vanilla, in a separate bowl, and add the coconut milk and jaggery mixture to it. 
  • Mix well.
  • Strain into oven proof moulds / ramekins. The straining is very important. 
  • Cook in the oven for 45 minutes or until a skewer inserted in the centre comes out clean. Sometimes it takes me an hour or more, depending on how thick the watalappan is. It really depends on the consistency. The thicker it is, the longer it may take. I've learned to take it out when I feel like it might still be uncooked. As long as it doesn't stick, it is fine. 
  • Cool for 15 mins and refrigerate overnight. 
  • The more times you make it, the better you become! Trial and error, my friends :D 

I made so much, I even shared with neighbors!

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