Watalappan is one of the most famous Sri Lankan dessert. This is originally from Sri Lankan Muslims/Malay people. If you hear someone talking about “Biriyani” probably there must be some Watalappan for dessert. 

Most people use some spices such as cardamom, cinnamon or nutmeg when they make their watalappan. Or even some vanilla. But I used to eat watalappan without all those spices. Because as how I mentioned in my most Sri Lankan recipes, I used to follow my mother’s instructions. She never used those spices whenever she makes her version of watalappan. But if you think you need those, simply add 1/4tsp cinnamon powder, 2 finely crushed cardamom pods to the watalappan mixture and steam. Or skip those spices and add few drops of vanilla and mix with your watalappan. Mostly people used to add those spices, because some says that they don’t like or they smell the eggs. If you do please add as how it is mentioned. But honestly we don’t add those. Specially I’m not a person who loves EGGS. I usually eat 1 egg per week. Sometimes it is 0. So I don’t know how people says that they smell the egg. All the watalappan so far made by me or my family is consists of only eggs, jaggery and coconut milk. The best ever. 

What my mother always asked me to do was beat the egg well. If you don’t have a beater, use your blender or food processor. Beat about 2-4 minutes until fluffy. 

Watalappan is steamed jaggery, coconut milk and eggs. Though Sri Lankan’s use coconut milk from freshly scraped coconut here I used coconut milk powder. It is so hard to find good coconut fruit here. So I do my watalappan with  coconut milk powder. Heat a right amount of water and mix it with enough coconut milk powder to make a thick creamy milk. This really works. Also those canned coconut milk cream. But if you are able to find some fresh coconut I highly recommend it. 

Firstly mix your grated jaggery with hot coconut milk until all the jaggery get dissolved.  Use a sieve when you pour it to the egg mixture. Because if there’s any jaggery pieces left, will block by the sieve.  

This is my version (honestly my mother’s) of steamed watalappan. But there’s also a baked version in this world. Honestly I’m not good at it. So I always prefer to steam my Watalappan. 

1.Into your blender or food processor crack 8 eggs and blend/beat the eggs until become fluffy. And pour the blended eggs into a large mixing bowl and keep aside. 

2.using a small knife or box grater, grate 400g jaggery. Place it in a large mixing bowl. 

3.heat 400ml water and mix with 7-8tbs coconut milk powder and make your thick coconut milk. 

4.pour the hot coconut milk to the jaggery and mix using a whisk until all get dissolved. 

5.pour it to the egg mixture bowl using a sieve. If there’s any jaggery pieces will remain in sieve. Whisk again everything couple of minutes and leave. 

6.prepare a heat proof glass bowl suit with your steamer Or some small cups. Pour the mixture to it. Don’t cover the bowl completely with the mixture. Fill the bowl leaving 2cm on top. 

7.steam in medium heat about 45-55 minutes. After pass 45 minutes carefully open, insert a toothpick and control the center of the bowl. 

ATTENTION the steam will burn your hands. 

8.once the watalappan is completely steamed leave it to cool completely in room temperature and place it in the refrigerator to cool. 

9.carefully release the boarders of the watalappan from the bowl using a small knife. Place a large plate over the watalappan bowl and flip it to the plate. 

10.sprinkle some chopped nuts. cashews, almonds, peanuts over the watalappan and serve.