Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 6
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Custard
Top
Steam
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; steamer with lid and heatproof dishes; whisk or electric mixer; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Custard · About 7 min
- Warm coconut milk and jaggery from 400 ml coconut milk, 180 g grated jaggery, 5 eggs, 1 tsp ground cardamom, ¼ tsp nutmeg until dissolved; cool to lukewarm. Beat eggs gently and mix in milk and spices; strain into a heatproof dish.
Check: Look for this result: dissolved; cool to lukewarm.
Steam · About 45 min
- Add 40 g cashews. Cover dish with foil and steam over 1500 ml water at a gentle simmer 35–45 minutes until set and 71°C / 160°F.
Check: Look for this result: set and 71°C / 160°F.
Chill · About 120 min
- Cool promptly in shallow portions and refrigerate 2 hours.
Tips
- Cool the sweetened coconut milk before mixing with eggs.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use dark brown sugar instead of jaggery for a different flavour.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
Make ahead
- Prepare the measured ingredients for Watalappan one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Watalappan?
Cool the sweetened coconut milk before mixing with eggs.
What can I substitute in Watalappan?
Use dark brown sugar instead of jaggery for a different flavour.
Can I prepare Watalappan ahead?
Prepare the measured ingredients for Watalappan one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
