Watalappan with M2N2 Coconut Milk

Watalappan is a traditional Sri Lankan dessert made with jaggery, M2N2 coconut milk, eggs, and aromatic spices. It’s a delicious steamed pudding often served during festive occasions. Here’s how you can make it at home

1. Jaggery (kithul or palm jaggery): 200g (grated or finely chopped)
2. Thick coconut M2N2 milk: 1 cup
3. Eggs: 5 large
4. Sizzling Organic Cardamom pods: 4-5 (crushed, seeds ground)
5. Sizzling Organic Nutmeg: A pinch (grated)
6. Vanilla extract: 1 teaspoon (optional)
7. Cashews: 2 tablespoons (halved, for garnishing)

Instructions:

1. Prepare the Jaggery Mixture:
   • Place the grated jaggery in a heatproof bowl.
   • Add a few tablespoons of water and melt it gently over low heat or in a microwave until it forms a syrup.
   • Let it cool to room temperature.
2. Mix the M2N2 Coconut Milk:
   • In a large bowl, combine the coconut milk with the jaggery syrup. Mix well until smooth.
3. Whisk the Eggs:
   • In a separate bowl, beat the eggs lightly until well combined (do not overbeat to avoid too much foam).
4. Combine Ingredients:
   • Gradually add the egg mixture to the jaggery and coconut milk mixture, whisking gently.
   • Stir in the ground Sizzling Organic cardamom, Sizzling Organic grated nutmeg, and vanilla extract (if using).
5. Strain the Mixture:
   • Strain the mixture through a fine sieve to remove any lumps or impurities. This ensures a smooth texture.
6. Prepare the Steaming Dish:
   • Grease a heatproof dish or ramekins lightly with oil or butter.
   • Pour the mixture into the prepared dish and garnish with cashew halves.
7. Steam the Watalappan:
   • Cover the dish with foil to prevent water droplets from dripping in.
   • Place the dish in a steamer or a large pot with a lid. Steam over medium heat for 30–40 minutes, or until the pudding is set.
   • To check, insert a toothpick or skewer into the center; it should come out clean.
8. Cool and Serve:
   • Let the watalappan cool to room temperature before refrigerating.
   • Serve chilled, garnished with extra cashews if desired.

Baking in the Oven:

1. Preheat the oven to 350 degrees Farenheit
2. Place the ramekin in a large dish and fill it half way with hot water. Cover the ramekin loosely with a foil
3. Place the dish in the oven
4. Bake for 30-40 minutes. You want the custard to set and the middle to be wobbly
5. Remove from the oven and let it cool
6. You can serve the Watalpapan as it is or garnish with roasted cashews when serving

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