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Watalappan 1

Eggless Watalappan (Sri Lankan Coconut Custard)

Sasmita
the most delicious and ubiquitous creamy coconut custard from Sri Lanka, sweetened with natural kithul jaggery and spiced with cardamom, cinnamon and nutmeg, but in eggless version.
5 from 5 votes
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Dessert
Cuisine Sri Lankan
Servings 5

Ingredients
  

Watalappan

  • 2 cup Coconut milk
  • ½ cup Jaggery (grated)
  • ¼ cup Corn flour
  • ¼ tsp Cinnamon powder
  • ¼ tsp Cardamom powder
  • ¼ tsp Nutmeg powder
  • cup Water (optional)

Cashew Praline

  • ½ cup Cashew (roasted and roughly crushed)
  • 3 tbsp Sugar
  • 1 pinch Cardamom powder

Instructions
 

  • Turn on the steamer first.
  • Grease the mold in which the custard is going to be cooked. Keep aside.
  • In a mixing bowl take grated jaggery along with cinnamon powder, cardamom powder, nutmeg powder.
  • Using a hand whisk, mix well everything first.
  • Then pour the coconut milk and whisk again till everything is well incorporated.
  • After that, add the corn flour and gently mix using the hand whisk.
  • If the mixture seems little thick in consistency, then add 1 tbsp water little by little.
  • Pour the mixture into the greased molds.
  • Cover the molds with aluminium foil and steam for 10-12 minutes.
  • Take out the molds from the steamer and allow to cool down.
  • Then keep in the refrigerator till serving.
  • Meanwhile, start making the cashew praline.
  • For this, first line a parchament paper over a plate. Keep aside.
  • Now heat sugar in a saucepan over medium heat.
  • Soon the sugar will start to completely melt down, then add the cardamom powder.
  • The color will change to amber, immediately turn off heat and add the cashews.
  • Mix quickly everything and transfer the mixture onto the plate lined with parchament paper.
  • Immediately try to spread the mixture as much as possible using a spoon or knife.
  • When it cools down, then it will become so hard.
  • Now break it with the help of rolling pin and cashew praline is ready.
  • While serving the watalappan, just top with some cashew pralines and serve !

Notes

  • Instead of cashew praline, normal cashew can be used. Just roughly break the cashew and top on the watalappan. Well,
    when I tried this dessert a few months ago, that time I simply topped it with regular cashew chunks. But yesterday while preparing this again, I somehow changed my mind and made some cashew praline. And believe me, this just elevated the taste of watalappan to another level.
  • I have used corn flour here as the binding agent since this is completely an egg-free version.
  • The spices just add so much flavor to the watalappan.
  • Just before steaming, some chopped cashews can be mixed with the coconut, cornflour mixture. I have not added though.
Keyword Coconut Recipe, Eggfree Dessert, Sri Lankan Recipe