Watalappan - one of Sri Lanka's yummiest desserts! It's one of Juho's favourite and the funny thing is that until I came to Finland I never dreamed of making it. Why? Because I thought it was super flipping hard! But noooo. One quick demonstration by my super mum and voila! Now I've got the hang of it. Hoorah!
For those of you who are not Sri Lanka, you need to try this! You will love it! There's abit of a drawback here. You need jaggery. Now you can make this without it and I personally haven't tried but one of my Canadian friends living here in Finland made a WONDERFUL Watalappan for us and she did it without jaggary so full points for her!! :D However the recipe I am about to present to you is one with jaggary...try and enjoy!
400g of Jaggery
8 eggs
2 cups thick coconut milk
1/4 tsp nutmeg
Cashew nuts, halved, for decoration
Instructions:
1. Preheat your oven to 375 F / 190 C.
2. Break/ grate the jaggery into small pieces.
3. Put into a saucepan with 1 cup of water and cook under medium heat till the juggery has completely dissolved. Stir constantly.
4. Remove from fire and add the coconut milk.
5. Beat the eggs till frothy.
6. Add the coconut-juggery mixture to the eggs, little at a time, while beating continuously. Make sure not to add the whole mixture to the eggs all at once, since this will curdle the eggs.
7. Transfer to a heat-proof dish or pan.
8. Cover the bowl with aluminum foil. Set in a larger pan with water about 1 inch high.
9. Bake for an hour. (When it's about 40 minutes done, then scatter the cashew nuts on the top of the watalappan for decor)
And that's that! It's best served cold so pop it in the fridge overnight before serving. Hope you like it!
Love,
Keshi
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