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Watalappam
The Delicious Dish that Will capture your heart.
In case you have got a sweet tooth and love to experiment with desserts, then you must have heard about Watalappam. Even when you have not, there is no cause to worry, I am here to take you through this palatable dessert that is a special part of Sri Lankan food. Just imagine a creamy and spiced pudding that dissolves on your mouth and you are tempted to take more. It is ideal in festivals, special events or simply a homey night.
What is Watalappam?
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Watalappam is a Sri Lankan type of dessert that is prepared mostly using coconut milk, jaggery, eggs, and a combination of the aromatic spices such as cardamom and nutmeg. It has a flaky custard-like texture and it is extremely rich. The first time I had Watalappam I marvelled how a dish that looked so simple could be so rich. It is sweet yet does not overwhelm the nose and the spices make it have a warm and comforting smell.
Interestingly, the origin of the Watalappam is in the Malay community of Sri Lanka. It has over the years been a favorite dessert among most people, particularly during festivity occasions such as Eid, Christmas and weddings.
Ingredients You'll NeeD
Cooking Watalappam can be a fancy word, but the recipes are plain and the food can be readily located. Here's what you need:
- Coconuts milk - this makes Watalapam creamy. Groan fresh is better, though tinned is quite all right.
- Jaggery - The most important sweetener. It does add a caramel flavour that is so rich and cannot be compared to sugar.
- Eggs - These assist the pudding very well.
- Spices - Cardamom, nutmeg and occasionally, cloves. These make the dessert its trademark smell.
- Cashew nuts or raisins - Optional, they are just a nice addition to the crunch and the texture.
I recall the initial occasion I prepared Watalappam at home. I did not have fresh jaggery, and instead I have used brown sugar. It was successful, although I was immediately able to notice the contrast. Jaggery is something magical and it is what makes this dessert anything to remember
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How to Make Watalappam
Fear not I shall not be pestering you with a boosting recipe. The following is a straightforward step-by-step way:
- Make the jaggery syrup: Grate the jaggery and fuse it in a small quantity of water. Ensure that it is lump free.
- Scramble the eggs and coconut milk: Beat the eggs in a bowl then pour in the coconut milk and the spices. Mix everything together.
- Add jaggery syrup: Add steadily the jaggery syrup to the egg mixture as you stir. This makes the custard to set correctly.
- Add nuts or raisins: This is optional, but most welcome.
- Steam or bake: Traditionally Watalappam is steamed, however, you can bake it in a water bath. It normally requires 45 to 1 hour.
- Cool and serve: Cool off, then slice. Garnish or chill down.
Kitchen hint: To make it even more special, pour a little more nutmeg on top before you serve. It not only gives it a nice flavour, but also appearance.
Why Watalappam is Special
Taste is not all that is Watalappam. It is a dessert with history, culture and memories. Food in Sri Lanka is not only food, but a sign of celebration and unification. I have witnessed families sitting down awaiting the dessert at wedding or Eid dinner. The minute you slice a piece the smell is in the air and all of a sudden all of us are a little bit closer.
One more thing that I find so great about Watalappam is that it is versatile. You can make it more or less sweet to your liking, use various nuts, or even make it twisty with that touch of vanilla. It is a dessert that is open to innovation and preserves its traditions.
Other Custards vs Watalappam.
When you are thinking,--Isn't this like ordinary custard?--not quite. The texture may be the same, however, Watalappam is distinguished by jaggery and spices. The common custards typically contain sugar and vanilla, but Watalappam contains more rich, complex flavour. It is as though there is a distinction between ordinary tea and masala chai--they are both tea, but one of them causes you to say, WOW, that is something special.
Serving Suggestions
Watalappam is served cold, as dessert at the end of a rich supper, or as a tea snack. You can garnish it with:
- A sprinkling of nutmeg or cinnamon.
- Toasted coconut flakes
- Chopped cashews or almonds
Put it up with a cup of hot chai or coffee and you have a wonderful experience ahead. Once I recall having served it to my friends and they had been requesting the recipe. It is among those dessert dishes that leave you with an image of a professional cook despite the fact that it is very easy to prepare.
Health Advantages (Yes, There Are some!)
Today I understand that desserts are not usually related to health but listen to me. Watalappam is prepared with natural jaggery rather than refined sugar that contains minerals such as iron and calcium. Coconut milk will be high in good fats and the spices such as cardamom could help in digestion. Naturally, it remains a sweetened good and, hence, moderation is important. Nevertheless, it is certainly a preference to puddings available in stores that are filled with artificial flavours.
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Final Thoughts
Watalappam is not a dessert only, it is a nibble on culture, tradition and comfort. It is one that you will remember whether you prepare it at home the first time or sampled in a party event. It is plain, but it is classy as well; it is conventional, and at the same time it is adaptable enough to conform to contemporary preferences.
This time you feel like something sweet and unique, order Watalappam. It is worth the spoonful, I assure!
Quick Recap:
- Watalappam is a Sri Lankan dessert that is prepared using jaggery, coconut milk and spices.
- It is ideal to use in festivals, special events or a warm evening.
- Simple ingredients and easy to make.
- Good, tasty, and has cultural importance.
- Share with friends and subscribe to get to know more wonderful recipes.
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