Watalappan (Sri Lankan Coconut Jaggery Custard)

Method

1. 1

   Melt the jaggery with 50ml water in a small pan over low heat until fully dissolved into a smooth syrup; strain out any grit and let it cool slightly.

2. 2

   Whisk the eggs in a large bowl just until broken up — not frothy.

3. 3

   Whisk in the coconut milk, cooled jaggery syrup, crushed cardamom and nutmeg until smooth, then strain through a fine sieve into a heatproof bowl or individual ramekins.

   💡 Straining twice is what gives watalappan its glassy, unbroken top — skip it and every air bubble shows.

4. 4

   Scatter the chopped cashews over the top and cover tightly with foil.

5. 5

   Steam over gently simmering (not boiling) water until just set with a slight wobble in the center, 40–45 minutes.

6. 6

   Cool to room temperature, then chill at least 2 hours before serving.

7. 7

   Serve cold, straight from the ramekin or unmolded onto a plate.