WATTALAPAM 

My recipe to how to make Srilankan Wattalappam - a favorite dessert which is similar to flan made with Kithul jaggery and coconut milk . Wattalappam is one of my all time favourite Sri Lankan desserts, a delicious sweet and spicy custard of coconut milk and kithul/ palm ...
WATALAPPAM
IMPORTANT TIPS
few tips to have holes and how to steam it easily.
Ingredients
10 eggs
450 grams dark jaggery
1 tea cup thick coconut milk
Roasted and crushed cardomons
Sugar as needed (around 2-3 tablespoons)
Cashew nuts
First crush the jaggery. This sounds difficult. Here is how I crushed jaggery easily.
Usually I keep jaggery inside the fridge. The day before I want to use it, I keep it out from the fridge. When need to crush, I simply use the grater and grate it easily. Try it. You will save lot of time and hard work!
Meantime, crush cardamoms. Roast it in a hot pan for 5 minutes and crush it immediately in a mortar and pestle .now beat the eggs with a fork or hand whisk ( I just mix the eggs with fork to combine)
Add crushed jaggery into the egg mix and mix well. Now add thick coconut milk.& crushed cardamom. Whisk until all the jaggery is dissolved.or use a fork ( don’t use a blender if you need the watalappam to have holes)
Strain the mixture to the bowl which is used to steam the watalappam. I used an ovenproof Pyrex dish.. Add caramalised sugar syrup if your jaggery doesn’t show a dark color.(Colour of Watalappan is usually dark brown and it is appealing to eat when the authentic appearance is there..If so,just add caramelized sugar into your watalappan mix.So,you will be able to get the dark appearance finally.)
Garnish with cashew nuts on top.
After this stage,
Watalappan can be done in few methods.
Bake in an ovenproof bowl
Steam in a steamer for 20-25 minutes.
Steam using a pan for 20-25 minutes.
For this post,I use the method of making watalappan by steaming in a pan.
Here is how to steam watalappan using a cooking pan.
You need a pan with a lid fit to it.The pan should be bigger than the mould/bowl use for watalappan.
Place a dish towel/piece of cloth in bottom of the pan. This is to steam the Watalappam gently and evenly.
Cover the watalappan bowl using an aluminum foil. I have added a picture in the comments how to do it.
Then place the bowl on pan.
Slowly add hot water to the pan just about a half-inch from the bottom of the pan.
Cover with the lid.
Then cook on medium to high heat for 20-25 minutes.
Rest the Watalappam till it cools .To unmold, first run a knife /spatula along the edge of the Watalappam reaching all the way down to the bottom of the dish to loosen.Then set a-serving plate over the mold…invert to the plate gently and carefully.

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