A steamed custard of kithul jaggery, coconut milk and eggs, spiced with cardamom and nutmeg and topped with cashews.
What makes it watalappan
Kithul jaggery, melted into thick coconut milk.
Eggs, to set it.
Cardamom and nutmeg.
Steamed gently, so it's silky with small holes, and topped with cashews.
Where it comes from
Watalappan is usually credited to Sri Lanka's Malay and Muslim communities, and it's the sweet of Eid — though it's now made by everyone, for weddings and celebrations. It's often compared to the coconut custards of South-East Asia, and may share their roots.
Its dark colour and deep, slightly smoky sweetness come from jaggery made from the sap of the kithul palm.