Vattalappam recipe is a traditional festive dessert known for its rich flavor and smooth texture. Often prepared during celebrations like Eid or when guests visit, this sweet treat holds a special place in many households. In my family, Vattalappam is always part of a grand meal, usually accompanied by dishes like string hoppers, mutton curry, chicken curry, and parottas. A slice of this delicious dessert completes the feast perfectly.
Cultural Significance – Vattalappam Recipe
In the traditional Sri Lankan Vattalappam recipe, jaggery or palm sugar and nuts are mixed with coconut milk. This blend creates a pudding with a soft, jelly-like texture and creamy richness that really boosts the dessert’s flavor. Coconut milk, especially, gives it that creamy feel and a unique tropical taste that many people love. I’d be happy to share this classic recipe with you soon, so you can try the authentic taste of this beloved Sri Lankan dish right in your own kitchen.
A Friend’s Vattalappam Recipe
There are many varieties of making Vattalappam. However, I’ve introduced the simplest and most delicious recipe inspired by a friend whose Vattalappam I always adore. In this version, you may substitute jaggery for sugar. If you prefer using sugar, I recommend castor sugar or any fine sugar for better consistency. Additionally, those who wish to eliminate the egg smell can enhance the mixture with about 1/4 teaspoon of freshly ground fennel seeds, adding a delightful aroma to the dish.
Other Desserts to Try
Alternatively, you are encouraged to read on about some other desserts like the Carrot Sago Kheer, Macaroni Kheer and Bread Halwa, which are also perfect for satisfying a sweet tooth craving.
Try making Vattalappam at home with this recipe and share the joy of this traditional dessert with your loved ones. For more delicious recipes and cooking tips, subscribe to our blog and join our culinary community!
Vattalappam
Description
Vattalappam is traditionally made by whisking together the eggs and sugar until a smooth mixture is achieved. Cardamom powder, condensed milk, and salt are then added, and the ingredients are combined thoroughly. Ghee and milk powder are incorporated, enhancing the richness of the batter. The mixture is poured into a suitable baking dish and is placed in a steamer. It is cooked for approximately 30-40 minutes, or until the dessert is set and a skewer inserted in the center comes out clean. Once cooked, the Vattalappam is allowed to cool before being sliced and served, often garnished with a sprinkle of cardamom for added aroma.
Ingredients for the Vattalappam
Instructions on how to make the Vattalappam with step-by-step photos
Instructions on how to make the Vattalappam
Instructions on how to make the Vattalappam with step-by-step photos
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Prepare the Eggs
In a bowl, break 5 eggs.
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Blend the Mixture
In a blender, combine the eggs, sugar, milk powder, condensed milk, cardamom powder, salt, and ghee. Blend everything until you achieve a smooth and frothy mixture.
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Prepare the Cake Tin
Take a 6-inch cake tin or a smaller pan, pour 1 tbsp of ghee, and spread it around the tin to coat it evenly.
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Pour the Mixture
Pour the blended mixture into the prepared cake tin.
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Cover with Foil
Cover the tin with aluminum foil.
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Create a Water Bath
In a large pot, add some water and bring it to a boil. Carefully lower the cake tin into the pot. Ensure the water level reaches halfway up the sides of the cake tin.
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Steam Cook
Cover the pot and steam cook the mixture for 35 minutes over medium flame. Check for doneness by inserting a skewer; it should come out clean.
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Cool Down
Allow the Vattalappam to cool down before lifting it out of the pot. Once completely cooled, run a knife around the edges to loosen it.
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Serve
Turn the Vattalappam upside down onto a serving plate. Cut it into your desired shape. You can serve it cold from the fridge or heat it in the oven before serving.
