Watalappam ~ Sri Lankan Jaggery Egg Pudding

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As soon as the “Sinhalese Cuisine” theme was declared in the Blogging Marathon #84, the first and foremost recipe I wanted to make was the Watalappam, come what may! As I was chatting with Rizna for ideas for Sri Lankan food and I mentioned this one, she told me, “But that’s not Sinhalese?” Like I mentioned in the Kukul Mass Curry recipe, influences do make recipes not 100% “Sinhalese”. When Valli assured that we can do recipes that are prepared in Sri Lanka irrespective of ethnicity, my breath fell in place. Alhamdulillah, I could make the Watalappam finally! πŸ˜‰

 

Watalappam or Watalappan is a steamed jaggery pudding, which sounds so similar to the kinnathappam made in our place, with the only difference being that the latter doesn’t use the coconut milk. It is believed to have originated from the Malays, who came to the country during Dutch rule. This dessert is also called as “Sirikaya” by the minority Sri Lankan Malaya community. Interesting, “kaya” is a Malaysian dish made of coconut and eggs, which are a part of this dessert too! The dessert is very famously prepared by the Sri Lankan Muslim community during Eid and also served by the Sri Lankans during their weddings or house warming functions.Β  Reading a bit of the history does make me feel that our kinnathappam may also have Malay origins, since we do have a lot of ex-Malay expats and also many who have families there! Not lingering around that though… πŸ™‚

 

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The main ingredient in this dish is the jaggery. The Sri Lankans use a variety called “kitul” which is palm jaggery, and coincidentally, used in South India as karupetti. I was so lucky to have umma bring me two blocks of it while she came from home last month. It is tough to get this variety here, it’s either the light brown jaggery or the literal white ones, that are shame to the name jaggery! πŸ˜• The other ingredient is definitely the eggs. The more, the merrier! All you need to do is to whisk all the ingredients together till it is smooth, pour and steam, that’s it. Do not beat the heck out of the eggs, or else you would have a disastrous texture (lesson learned from the kinnathappam!). The spice used mainly is crushed cardamom, though you will see versions which have cinnamon, cloves, nutmeg and even vanilla apart from it! I believe that it is best to keep it simple and what more than cardamom, so I stuck to it.

 

What should I say? I steamed it and the whole pan disappeared post lunch! My cousin who loves kinnathappam gulped down majority of what was in the tray and another cousin has already told me that he wants it made when he visits next time. Hehe… I told him it wasn’t our kinnathappam, but the Sri Lankan cousin of it! πŸ˜‰ I am sure I will make this again and again when I have karupatti to use up… Believe me, nothing makes it taste amazing that this deep brown jaggery heaven! Before I end this post, a little thank you to a Sri Lankan follower on IG, Yumna who shared the recipe from her cookbook. I made a little less than what she shared, but later I did think, I should have made the whole recipe!Β Off to the way I made it…

 

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5 from 4 votes

Watalappam ~ Sri Lankan Jaggery Egg Pudding

Course Dessert
Cuisine Sri Lankan
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 -8
Author Rafeeda

Ingredients

  • 6 large eggs
  • 400 gm palm jaggery melted in 2 tbsp water
  • 3/4 cup thick coconut milk
  • 1/2 tsp cardamom powder
  • 10-15 roasted cashewnuts

Instructions

  • Break the eggs into a bowl. Beat till smooth using a hand whisk.
  • Add in the melted jaggery, coconut milk and cardamom powder and whisk till the mixture gets completely incorporated.
  • Oil an 8 inch pan well and pour the mixture into it.
  • Steam it for 15-20 minutes till set. Through the halfway stage, drop in the cashewnuts on top and continue till done. When touched, the top portion will be non-sticky.
  • Allow to cool in the pan, cut and serve. It can be served hot or cold.

 

Check out theΒ Blogging Marathon pageΒ to see what the other Blogging Marathoners are doing this BM#84

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Join the Conversation

  1. Oh looks like our kinnathappam only…my bestie here is Srilankan and she has made this for me once..I loved it.

    1. Rafeeda AR Author says:

      Great! I don’t know why the kinnathappams I see are white ones… hehe… Thanks a lot Vinee…

  2. Have never had anything like this…cool colour!

    1. Rafeeda AR Author says:

      Thanks a lot Angie…

  3. Love the texture of the pudding. I get it when you say the color of jaggery is white. My husband recently bought this white jaggery from the store which is just sitting in my pantry. I cannot just use it πŸ™‚

    1. Rafeeda AR Author says:

      Thank you so much Harini… πŸ™‚

  4. This is such a lovely thing. How unique looking…and sounding:-) Palm jaggery might be something I need to buy:-)

    1. Rafeeda AR Author says:

      Thank you so much Tisa… πŸ™‚

  5. slurppppp…. texture is inviting me to lick my screennn hahhahah. This watalappam Sri Lankan pudding looks delicious and mouthwatering.

    1. Rafeeda AR Author says:

      Thank you so much Priya…

  6. 5 stars
    wow… awesome pudding… never heard of it… thanks Rafeeda for the recipe…

    1. Rafeeda AR Author says:

      Thank you so much Amina…

  7. Ages i prepared this pudding, and those squares are just prefect. What a beautiful colour as well. Awesome pudding sis.

    1. Rafeeda AR Author says:

      Thank you so much Priyaakka…

  8. That watalappam looks so so good Rafeeda. I can polish that whole plate in no time πŸ™‚

    1. Rafeeda AR Author says:

      Thank you so much Pavani… πŸ™‚

  9. 5 stars
    Rafeeda, the texture of the pudding is out of this world and is so awesome. The palm jaggery along with the coconut milk should be so flavorful. Awesome clicks and recipe!

    1. Rafeeda AR Author says:

      Thank you so much Sandhya…

  10. I need to bookmark this pudding Rafee. I havent tried much of sri lankan recipes.

    1. Rafeeda AR Author says:

      Thank you so much Shanaz…

  11. With all that coconut milk and palm jaggery going in, I bet it would have tasted so good… And the texture has also come out perfect.. good one

    1. Rafeeda AR Author says:

      Thank you so much Anupa…

  12. 5 stars
    This looks a lot like egg pudding but with jaggery and coconut milk instead of sugar and milk. The color is very unique to tempt one to try it right away. Good one Rafeeda.

    1. Rafeeda AR Author says:

      Yes it is… a more healthier version… Thank you so much Usha…

  13. Sapana Behl says:

    The pudding looks so wonderful and it has got that lovely texture.

    1. Rafeeda AR Author says:

      Thank you so much Sapana…

  14. 5 stars
    Those blocks of Pudding looks perfect..What an amazing texture it has got!

    1. Rafeeda AR Author says:

      Thank you so much Suja…

  15. Wow Wow Wow! This seems to be the easiest rich dessert recipe! I have been hearing a lot of palm jaggery these days but havent seen one… I don’t think I have ever used it … so is palm jaggery healthier than sugarcane jaggery? I shall google! πŸ™‚ I always thought kinnathappam was dry… or maybe I am thinking something else! lol.. What a shame, I am not aware of my own cuisine..

    1. Rafeeda AR Author says:

      Yes it is considered healthiest among the jaggery. Kinnathappam is dry, you don’t need to get confused. I have seen some places it is made with rice flour and is like a cake, white in color, but our side kinnathappam is an egg pudding. We keep learning, don’t we? πŸ™‚ Thanks a lot Fami…

  16. Ohh just can’t take off my eyes from that lovely pudding pieces…Lovely texture and clicks dear πŸ™‚

    1. Rafeeda AR Author says:

      Thank you so much Ruxana… πŸ™‚

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