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yield: 2 BOWLS| prep time: 40 MINUTES | cook time: 1 HOUR | additional time: 20 MINUTES | total time: 2 HOURS

Here’s your step-by-step guide on how to make a delicious bowl of Watalappan.

Certain recipes need to be preserved as they are while finding new ways to adapt the recipe as well.

The original and authentic watalappam recipe was made by my grandmother and mom.

I have also tested other ways of making this dessert and its outcome.

By this I mean, different cooking methods like steam which the original recipe calls for, and then baking and pressure cooking, other methods will be added as time permits.

Ingredients

  • Ingredients mentioned below use standard measuring cups and spoons.
  • This recipe will give you 2 bowls of watalappam. the bowls used here are 6” by 6” in diameter.
  • 20 eggs
  • 300g Jaggery(broken into smaller pieces)
  •  ¼ cup water
  • 500g (2 cups) thick coconut milk( ½ tin, if it’s coconut cream)
  • The fragrant whole spice mix
  • ¼ teaspoon cardamom powder or 8 slightly bruised
  • 700g Dark brown sugar

HOW TO MAKE WATALAPPAM.

How to melt the Jaggery.

  1. Use a medium-sized pan.
  2. Add water and Jaggery. The melting process would be easier if you can break the hard jaggery into smaller pieces. 
  3. Avoid adding more water as you want the Jaggery to be really thick, giving you somewhat a heavy and dark syrup. 
  4. Maintaining low heat, melt the jaggery while stirring it every few minutes, make sure the thick syrup does not stick to the pan by keeping the flame as low as possible.
  5. Once the jaggery melts, remove it from the stove and set it aside to cool.
  6. Jaggery tends to harden as it cools, to avoid this add lime juice(1 tsp)and stir a few times.
  7. Have your 8 cardamom-bruised ready.
  8. If you are unable to find the fresh cardamon use Cardamon essence(1 teaspoon).
  9. But please do try using the whole spices and experience the taste difference at least once.

How to make the watalappam mixture.

  1. Break the eggs one by one into a small bowl to check freshness and then add them into a medium-sized bowl or pan.
  2. Add the whole spices and pandan leaf to the egg mixture.
  3. Whisk lightly until the egg yolks are broken for 3-5 minutes.
  4. Avoid whisking vigorously. keep your movements light by making sure your whisk is not hitting the bottom of the egg mixture bowl.
  5. If you are making a large batch of watalappam, this can be done with a handheld mixer.
  6. Once you have beaten the eggs, set this aside for a few seconds and go back to your COOL melted jaggery.
  7. Stir the Jaggery a little, make sure the syrup is completely cool.
  8. And only then add the egg mixture to the Jaggery syrup.
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  10. Stir to combine the Jaggery with the whisked eggs.
  11. Finally, add the thick coconut milk(500g=roughly 2 cups of liquid) to the egg and jaggery syrup.
  12. Use a whisk or fork to lightly beat the watalappam mixture for 3-5 minutes(I did it for 5 minutes).
  13. Again keep your movements light and avoid the whisk or fork hitting the bottom of the pan.
  14. Have a large jug and strainer ready. strain the watalappam mix, into the jug.
  15. Pour the mixture into, aluminum bowls.
  16. Cover the bowl with foil.
  17. I am using bowls that are 4″ inches in diameter. I would highly recommend that you stick to this bowl size, even 5″ would do.
  18. Place the pan you prepared for steaming over the stovetop. pour in water(an inch or two from the bottom of the pan).
  19. Cover with the lid and steam over steady low-medium fire.
  20. Depending on the pan you have used(refer to beginner’s notes in this regard)the time will be 30-45 minutes 
  21. Reminder, if you should use a heavy-bottomed pan, the steaming time will extend to 45-1 hour.
  22. Always make sure that there is no steam escaping from the pan as well.
  23. 30-45 minutes later, switch off the fire, remove the lid and check if the watalappam is cooked through.
  24. You will notice the top of the watalappam puffed up, this is normal and will gradually settle to give you that distinct look you are familiar with.
  25. Insert a knife in the middle.
  26. If the knife comes out clean, the watalappam is cooked through and you can remove it from the pan and let it cool.
  27. Continues steaming the remaining bowls the same way.
  28. Always make sure there is enough water in the pan before starting with a new bowl to be steamed.
  29. Below is the result of a steamed watalappam done right.

Other methods of making Watalappam and the results. 

How to pressure cook watalappam.

  1. Although pressure cooking can reduce cooking time. the whole process can be slightly tricky especially if you are using a stovetop pressure cooker.
  2. Cover the bowl with foil.
  3. Pour just enough water to cover the bottom part of the bowl.
  4. Gently place the bowl within the narrow confines of the pressure cooker.
  5. Place and lock the lid and pressure cook for 7-8 minutes(about 3 whistles).
  6. Release pressure and gently open the pressure cooker lid, allow steam to escape as much as you can, and remove the bowl from the pressure cooker.
  7. Should you find the watalappam is not cooked through, cover the bowl again and pressure cook for another 3 minutes.
  8. I will update making watalappam in a rice cooker when time permits.
  9. Taste-testing the watalappam.

From top to bottom

  1. Pressure cooker method- creamy and tastes slightly like a creamy pudding. not able to taste the distinct nutmeg taste.
  2. Baked-dense, caramelized sugar taste comes through. much creamier than the pressure-cooked method. not able to taste the nutmeg.
  3. Steamed- light, has the honeycomb effect, doesn’t have the over-the-top creamy texture. can clearly taste the nutmeg and cardamom.

How to bake watalappam.

Instructions:

  1. Preheat oven to 320°F / 160°C
  2. Oil and prepare 7-8, ½ cup capacity ramekins.
  3. Pour the mix into the prepared ramekins (or a large dish if you prefer). Cover the ramekins / dish with foil. 
  4. Bake the ramekins/dish in a water bath for about 30 – 40 minutes for the ramekins and up to an hour if in a large dish, depending on the depth of it. You want the custard to set, but the middle to be very slightly wobbly.
  5. Remove from the oven and let them cool for about 15 minutes in the water bath.
  6. When cool enough to handle, remove them from the water bath and cover the ramekins with plastic wrap, and place it in the fridge to chill for at least 3 hours (longer for larger dishes). Best chilled overnight.
  7. Serve as is, or with some cashew nuts on top.

Tips & Tricks

Note – some watalappam recipes add raisins and cashew nuts into the custard. You can also do this if you like. Personally I’m not a big fan of it.

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”

Nutrition Information:

 YIELD: 1SERVING SIZE: 1 
Amount Per Serving: CALORIES: 3656TOTAL FAT: 156gSATURATED FAT: 111gTRANS FAT: 0gUNSATURATED FAT: 34gCHOLESTEROL: 1860mgSODIUM: 920mgCARBOHYDRATES: 520gFIBER: 5gSUGAR: 487gPROTEIN: 75g

Nutritional information on islandsmile is provided as a courtesy. We cannot guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.