Watalappan

Made from coconut milk and palm sugar, this is more than just a Sri Lankan version of Crème brûlée. Addition of spices gives it that special kick.

Ingredients

1. 5 Eggs
2. 250g Jaggery or gula melaka
3. 250ml Coconut milk (thick)
4. 150ml Water
5. Pinch of Cardamom powder
6. Pinch of Cinnamon powder
7. Pinch of Nutmeg powder
8. 1/4 tsp Rosewater essence
9. 50g Chopped Cashew nuts (optional)

Directions

1. Melt Jaggery in water. While the syrup cools, lightly beat the eggs. Once the syrup has cooled, stir in the rest of the ingredients, alternating between the coconut milk and syrup.
2. Pour into a bowl, and steam for 90 minutes. Greaseproof paper and a teatowel can be employed to stop excess condensation from dripping back into the pudding.
3. Sprinkle with Cashew nuts.