Watalappam: Kayalpatnam's Favourite Eid Dessert

Although watalappam (or watalappan) is generally associated with Sri Lanka, it is also popular with the Muslim community of Kayalpatnam, in Thoothukudi, Tamil Nadu. In fact, no Eid is complete without this delicious, custardy dessert to round off a heavy lunch. It is believed this dessert came to Sri Lanka from Indonesia, through Sri Lankan-Malays in the 18th century, from where it gained popularity and was adopted by other communities, including the Tamil Muslims of Kayalpatanam. Made with three simple, it is delicate, creamy and relatively easy to make. 

In Sri Lanka, watalappam is made with kittul jaggery, made from the sap of the fishtail palm. In Kayalpatnam however, it is generally made with karupatti, derived from the Palmyra palm.

In a pinch, white sugar can be used as well. But there is no real substitute for the complexity that jaggery brings to this recipe.

Recipe: Watalappam

Ingredients
10 eggs
1/2 kg of kittul/karuppatti (or 1/2 kg white sugar)
1/2 litre coconut milk

Method
Beat coconut milk and eggs together, with a whisk or hand blender until frothy

Add kittul, karupatti or white sugar, and continue blending. If using sugar, you will have to blend it a little longer, for the crystals to fully dissolve 

Pour into a heat-proof dish, and steam it in a pressure cooker for 45 minutes, without the whistle on top, or in a rice cooker, until a knife inserted comes out clean. 

Banner image credit: Oh My Dish

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