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 :-).
By the way I also got this recipe from a Muslim Aunt.(Thank you very Aunt Karija)
Try it, I hope you´ll enjoy it a lot....
All the very best with the dessert!!!

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)

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.

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

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.



  1. hi chamari,
    mmmm seems to be very tasty I ll try this also
    and I have the different method and receipt of traditional muslim wattalappan.
    I ll try yours and compare it.

  2. eggs together or yellow and white parts seperate????

  3. Add whole eggs along with the white!!!..sometime I try with Moscavoda sugar and only vanila ...and it turn its whole look..like cxy srilankan women

  4. How many centigrade we have to bake

  5. what is the meaning of 1 tsp - fennel

  6. I tsp means one teaspoon, presumably of fennel seeds as opposed to actual fennel plant.

    By the way, do you eat it hot or cold? With anything else?

  7. thanks, you are a great help :)

    if you dont mind, can you post how to make spicy squid curry and Prawn Curry, Sri Lankan Style ^^

  8. hi all , somebody please tell me how to make jaggery pudding. i tasted this when i was very small.today i like to make this for my children.
    Ushani. sharjah, UAE.

  9. Thank you so much I was looking for muslim wattalapan reciepe.

  10. Hi
    I normally add nutmeg instead of fennal.

  11. it can also be made in the microwave.

    See here

  12. Hi, thanks for this recipe. I made it yesterday following step by step. It took almost 2 hours to cook in the oven at 150c degres. Tastes good and visually nice. Next time maybe I will try the steaming method. Also, I will reduce the jaggery, it was a little too sweet for me. I will put 400/450 g maxi instead of 500. Thanks for your recipe !


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