250 ml

Coconut Milk

1/2 Cup

Brown Sugar

500 g


10 nos


1/4 Tsp

Ground Cardamon

To taste

Cashew or Almonds (for garnishing)

1/4 Tsp


1 Cup


Preheat your oven to 180°C (350°F). In a saucepan, caramelize 1/2 cup of sugar, add water followed by jaggery and cook over medium heat until it dissolves completely. Stir occasionally to prevent burning. Once the jaggery has melted to a syrup, remove from heat and let it cool slightly.

In a mixing bowl, whisk the eggs until they are well beaten. Extract coconut milk from Yara Fresh Grated Coconut. Slowly pour the coconut milk into the bowl mix beaten egg mixture and whisking continuously to combine them. Add the jaggery syrup to the egg and coconut milk mixture, and whisk until well combined. Add the ground cardamom, , nutmeg, and a pinch of salt to the mixture and stir well. Strain the mixture through a fine-mesh sieve to remove any lumps or air bubbles.

Pour the strained mixture into a baking dish. Fill a pan, larger than the baking dish with hot water, creating a water bath (bain-marie). Place the baking dish inside the pan and carefully transfer to the preheated oven and bake for about 40-45 minutes, or until the Watalappan is set and the top is lightly golden brown. The center may still be slightly jiggly, but it will firm up as it cools.

Once done, remove from the oven and let the Watalappan cool to room temperature. Garnish with cashew or almonds, if desired. Refrigerate for a few hours or overnight to chill and allow the flavors to meld together. Serve chilled and enjoy!

Note: Watalappan can be served on its own as a dessert or as a sweet accompaniment to a meal. The garnishes are optional, so feel free to customize the recipe based on your preference.