Sri Lankan cuisine is much like the country itself, a hidden gem that not many know about. There’s a whole island brimming with delectable meals and incredible desserts, and today I’m sharing with you a recipe for Watallapum.

International

It’s a creamy and rich pudding that my mom makes at least twice a year and it’s always a hit. You have the sharpness of cardamom and cloves mixed together with the deep richness of jaggery, it’s perfection. And today I’m sharing that recipe with you.

Let’s get baking!

In a medium sized pot over low heat, add the jaggery, water, cardamom, cloves, and cinnamon. Slowly melt, whisking occasionally and taking care not to burn the mixture. Once melted, stir in the milk. Remove from heat and set aside. 

In a large blender, blend together 15 (yes, 15!) eggs with the salt until foamy and doubled in size. Don’t have a blender? That’s okay, you can make do without it.

Add the eggs and salt into a large mixing bowl. Add in the melted jaggery mixture and whisk until combined. The mixture will be light and frothy.

We’re nearly there!

Strain the watery mixture into an 8×8 container and loosely cover with aluminum foil. Take a large tray and place in the oven, add the covered pudding, and fill up the large tray with water until it’s about 1 inch high. Bake for around 1hr and 20 minutes. Remove from oven and allow to cool to room temperature

Enjoy warm or refrigerate and serve cold the next day with chopped cashews! Watch me make it on Instagram!

Watallapum

An incredibly rich and delicious Sri Lankan pudding bursting with flavor and spices, each creamy bite just melts on your tongue!

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Ingredients

  

• 15 eggs room temperature
• ¼ tsp salt
• 500 grams kithul jaggery
• 3 tbsp water
• 6 cardamom
• 3 cloves
• 1 Ceylon Cinnamon Stick
• ½ cup milk

Instructions

 

• Preheat the oven to 400F. In a large blender, blend together the eggs with the salt, until foamy and doubled in size.
• In a medium sized pot over low heat, add the jaggery, water, cardamom, cloves, and cinnamon. Slowly melt, taking care not to burn the mixture. Once melted, stir in the milk.
• Add the jaggery mixture to the eggs and blend until smooth. The mixture will be thin and frothy. Strain it into an 8x8 container and loosely cover with aluminum foil.
• Take a large tray and place in the oven, add the covered pudding, and fill up the large tray with water until it's about 1 inch high.
• Bake for around 1hr and 20 minutes. Remove from oven and allow to cool to room temperature.
• Enjoy warm or refrigerate and serve cold the next day with chopped cashews!