Watalappan is a rich and creamy dessert from Sri Lanka that is made with a mixture of coconut milk, jaggery, and spices. It has a unique flavor and texture, with the sweetness of the jaggery and the nuttiness of the coconut milk complementing each other perfectly. The addition of spices such as cardamom, cloves, and nutmeg give it a warm and aromatic taste, while the egg yolks help to thicken the mixture and create a custard-like texture. Watalappan is traditionally served chilled, making it a refreshing and satisfying dessert that is perfect for warm weather.

Watalappan

Ingredients:

2 cups of thick coconut milk

1 cup of jaggery

2 crushed cardamom pods

2 cloves

1/2 teaspoon grated nutmeg

2 egg yolks

1/2 teaspoon vanilla extract

1 tablespoon cornstarch

2 tablespoons water


Instructions:

In a saucepan, heat the thick coconut milk and jaggery over medium heat until the jaggery is completely melted.

Add the crushed cardamom pods, cloves, and grated nutmeg to the saucepan and stir well.

In a small bowl, whisk together the egg yolks and vanilla extract.

In another bowl, mix the cornstarch and water together to form a paste.

Gradually pour the egg mixture into the saucepan with the coconut milk mixture, stirring continuously.

Add the cornstarch paste to the saucepan and continue stirring until the mixture thickens, about 5 minutes.

Remove the saucepan from heat and let the mixture cool.

Once cool, pour the watalappan into a serving dish and let it chill in the refrigerator for at least 2 hours before serving.

Enjoy your delicious homemade watalappan