Though the island is small in size, Sri Lankan Recipes are pleased to introduce an astounding Sri Lankan Recipes in a wide selection of food as well as the methods of cooking. Sri Lankan recipes acquires an abundant heritage of native Sri Lankan Recipes as well as regional cooking is highly special and diverse.

Like in most countries, the common dishes are prepared in villages; to acquire specific Sri Lankan Recipes will be very difficult. They don't create recipes with the aid of a cookbook. Everything is by working through taste and adjustment of seasonings. This is how Sinhalese women prepare their dishes, and there are no women who cook similarly. Every women uses a different ingredient to prepare a Sri Lankan Recipes, therefore how they interpret a dish is entirely special. When Sinhalese women told you of a specific measurement of a seasoning or any ingredient, she will demonstrate it to you with her hand gestures. When you want to prepare a Sri Lankan Recipes, you better take a look on how the women in the country cook their meal and you must make a trial and error method of cooking the food. Once you achieve a perfect meal you should write it down so you can remember how it is created.

Watalappam (Kind of a Pudding With Coconut Milk, Eggs & Jaggery) - Sri Lankan Dessert

 

 
Watalappam is a very famous dessert in Sri Lanka with everyone. But In Ramadan festival Watalappam is an essential dessert on the table in Sri Lankan Muslim houses. I have heard my mother always say, "Muslim people can make Watalappam very tasty". But I´m sure you also will make the Watalappam very tasty no matter which nationality you are 

INGREDIENTS:
500g jaggery – finely scrapped
4 cups thick coconut milk
8 eggs
8 cardamom pods
1 teaspoon fennel
1 x 2.5cm cinnamon stick
½ cup cashew nuts
½ cup raisins
2 tablespoons butter
1 tablespoon vanilla extract (optional)

DIRECTIONS:



With help of a mortar and pestle (Wangediya) crush the cardamom, fennel & cinnamon till it’s a fine power, and keep it aside.
In a large bowl beat the eggs well nearly for 5 minutes.
Then add the powered spices, mix it and beat the eggs again for 5mintues. Keep it aside.
Now in another bowl mix the coconut milk, jaggery & vanilla together and stir the mixture till jaggery dissolves.
Mean time preheats the oven for 150 degrees C (302 degrees F). Take a baking tray, and fill it ½ ways with water. And keep it in the oven to get boil.
Greased a pudding bowl or a baking tray with butter and keep it aside.
Then pour the egg mixture into the coconut milk mixture and mix it well.
Then pour the whole mixture into the greased bowl, through a strainer.
Now place the pudding bowl in the middle of the water tray.
(This is a way to do double boiling)
After 15 minutes, take the bowl out from the oven and sprinkle the cashew nuts & raisins and place it again in the oven, on that water tray for nearly 1 hour or until a toothpick comes out clean.
Let it cool in outside, and chill the watalappam before serving.

SERVING:
Upside down the watalappam and garnish it with some cashews before serving.

NOTE:
If you are steaming the watalappam in a steamer, cover the top of the pudding bowl with grease proof paper and steam for 1- 2 hours.
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