Watalappam

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Watalappam
Type Pudding
Course Dessert
Place of origin Sri Lanka
Region or state South asia
Main ingredients Coconut or Condensed cow's milk, jaggery, cashew nuts, eggs, cardamom, cloves, nutmeg, other spices
Cookbook:Watalappam  Watalappam

Watalappam (also called Watalappan or Vatlappam) is a coconut custard pudding made of coconut milk or condensed milk, jaggery, cashew nuts, eggs, and various spices, including cardamom, cloves,[1] and nutmeg. This dessert is very popular among the Tamil Muslims in Tamil Nadu in South India and in Sri Lanka; especially amongst ethnic Moors and Malays. It is believed to be of Malay origin[1] and it gained popularity in the 1900s. This dessert is a must for most religious festival days and other social functions and celebrations.

Preparation method[edit]

  • 2 cups of thick coconut milk or 397 grams(1 tin) of condensed milk
  • 1/2 lb. of brown sugar (or jaggery)
  • 4 eggs
  • A pinch of ground cardamom (optional)
  • 3 cloves (optional)
  • 12 cashews

Beat the eggs in a mixer. Add the milk, brown sugar, cardamom and cloves to the beaten eggs. Mix well. Add the mixture into a pot and steam for 20 minutes. Add the cashews.

Alternatively, the mixture can be poured into multiple small aluminum baking foils and then steamed for about 5–10 minutes.

You can also vary or enhance the aroma and flavour by adding thick pandan (Pandanus amaryllifolius) juice or vanilla pod gratings.

See also[edit]

References[edit]

  1. ^ a b "The decline of watalappam", Daily News (Sri Lanka), August 31, 2012.

External links[edit]