OLD STYLE WATALAPPAN - SRI LANKAN DESSERT






Ingredients
 
1 teaspoonful grated nutmeg
150g (5 oz) creamed coconut 
225g (8 oz) jaggery 
5 eggs (size 4) 
Method 
1. Place jaggery in a pan with 50ml (2 fl oz) water. 

2. Bring to the boil, and simmer until the jaggery has dissolved. 

3. Dissolve the creamed coconut in 50 ml (2 fl oz ) of hot water and allow to cool. 

4. Beat the eggs and strain into a 1¼ litre (2 pint) bowl. 

5. Mix the jaggery and milk into the beaten eggs. 

6. Add grated nutmeg. Cover bowl with greaseproof paper. 

7. Steam in a pressure cooker or colander for 1 hour. 

8. Alternatively the mixture can be divided into 6 ramekin dishes and steamed covered for 20      minutes in a pan of simmering water. 

Sri Lankan Jaggery is an unrefined brown sugar made from the sap of the toddy palm. It is available in Sri Lankan shops in a ready-to-use form known as Kitul Treacle.