Traditional Wattalappam Recipe (Steamed Coconut Milk Pudding)
Looking for a rich, soft dessert that melts in your mouth and doesn’t need an oven? This traditional wattalappam recipe is exactly what you need.
Wattalappam is a smooth and silky steamed coconut milk pudding made with eggs, palm jaggery, and freshly extracted thick coconut milk. The texture is similar to caramel pudding, but the flavour is deeper because of the coconut and jaggery combination.
Here are the ingredients used in this traditional wattalappam recipe.
In many homes, this dessert is especially prepared during Ramzan for iftar and Eid celebrations, but honestly, you don’t need a special occasion to enjoy it. It’s a beautiful homemade sweet that feels festive any day.
What I personally love about this recipe is the technique. Beating the eggs properly for 10 minutes using a hand whisk (not an electric beater) makes a big difference. That step gives the pudding its soft, airy, and smooth texture after steaming. The slow steaming method helps it set perfectly without becoming rubbery.
This traditional wattalappam recipe uses very basic ingredients — eggs, coconut milk, palm jaggery, a little sugar, and cardamom powder. But when combined and steamed gently, it transforms into a rich coconut milk pudding that tastes luxurious.
If you are searching for:
- A soft steamed coconut pudding
- A coconut milk pudding recipe without oven
- A traditional egg and jaggery dessert
- Or a Ramzan special sweet for iftar
This wattalappam recipe will not disappoint you.
For more traditional desserts, you can also try my rich Banana Halwa Recipe and Thengai Therattipal Recipe with natural sweetness.
After resting for a few hours and chilling slightly, the flavour becomes even better and the texture turns firm yet creamy. Every bite is smooth, rich, and full of coconut aroma.
Ingredients Needed for Wattalappam Recipe
- 4 large eggs
- 1½ cups thick coconut milk – 300ml
- 1 cup palm jaggery powder – 250gms
- 1 tablespoon white sugar (optional, for balancing sweetness) -15gms
- ½ teaspoon cardamom powder
- A small pinch of salt
Optional Additions
- A pinch of nutmeg for extra aroma
- Cashews or pistachios for garnish
These simple ingredients come together to create a rich, soft, and silky traditional wattalappam dessert.
How to Make Wattalappam
Learn how to make this most famous Sri Lankan Wattalappam recipe , soft and silky wattalappam without oven using coconut milk, eggs, and palm jaggery. Traditional Ramzan dessert with step-by-step photos
Step 1: Beat the Eggs Properly
- Crack the eggs into a large mixing bowl and whisk continuously for about 10 minutes using a hand whisk.
- This traditional method helps create the soft and airy texture that wattalappam is known for. Avoid using an electric beater because too much air can affect the final texture.
Step 2: Prepare Coconut Milk and Jaggery Mixture
- Grind 1 cup of freshly grated coconut with 1/4 cup of water. Filter it through a muslin cloth or fine strainer to extract 1.5 cups (300ml) of thick, rich
- Add palm jaggery powder to the coconut milk and whisk until fully dissolved.
Step 3: Combine Everything Together
- Add beaten eggs slowly. Whisk manually for 10 minutes. Then add sugar (optional) and cardamom powder. Mix well.
Step 4: Straining and Resting
- Lightly grease a baking tray or thick-bottomed pan with ghee or coconut oil . Pour the mixture into the tray through a fine strainer to remove any undissolved jaggery or egg bits. Let the mixture rest in the tray for 10 minutes.
Step 5: How to Steam Wattalappam Without Oven (30–40 Minutes Cooking Guide)
- Bring water to a rolling boil in your steamer. Ensure there is enough water to last for 40 minutes of steaming, but not so much that it touches the bottom of the recipe tray.
- Place the tray inside the steamer and cover it with a tight-fitting lid (or foil) to prevent water droplets from falling onto the pudding. Steam on medium heat for 30 to 40 minutes without opening the lid.
Step 6: How to Check if Wattalappam Is Perfectly Cooked
- After 30 minutes, insert a toothpick/Knife into the center. If it comes out clean, it is ready. If not, steam for another 5–10 minutes.
Step 7: The Final Soft and Smooth Wattalappam – Traditional Sri Lankan Dessert
- Once cooked, remove the tray from the steamer. Let it cool to room temperature, then let it rest for 3 to 4 hours (or refrigerate over night ) to allow the flavors to develop and the texture to set.
- After 4 hours of resting, gently transfer the wattalappam to a serving plate and slice it neatly. Serve immediately, or refrigerate and enjoy it later for an even richer and creamier texture.
Tips & Variations
- Why no Beater? An electric beater incorporates too much air too quickly, which can cause the pudding to collapse or become rubbery. Hand whisking ensures a stable, “pock-marked” traditional texture.
- Rolling Boil: Make sure the water is at a “rolling boil” before placing the tray in the steamer to ensure even cooking from the start.
- Straining: Never skip the straining step (Step 5 in recipe card ). This is what ensures the “silky smooth” mouthfeel of the final coconut milk pudding
- Add a pinch of nutmeg for extra aroma.
If you enjoy traditional jaggery-based desserts, you may also like my Beetroot Halwa Recipe – Easy Homemade Sweet with Jaggery, which is rich, naturally sweet, and perfect for festive occasions.
Here is the complete Traditional Wattalappam recipe with exact measurements and cooking instructions.
Traditional Wattalappam Recipe – Steamed Coconut Milk Pudding
Ingredients
Equipment
Method
- Beat the Eggs : Crack 4 eggs into a large mixing bowl. Using a hand whisk or your hands, beat the eggs continuously for 10 minutes. Note: Do not use an electric beater; the manual whisking creates the traditional airy texture.
- Prepare Fresh Coconut Milk : Grind 1 cup of freshly grated coconut with 1/4 cup of water. Filter it through a muslin cloth or fine strainer to extract 1.5 cups (300ml) of thick, rich
- Add 1 cup of palm jaggery powder: Add palm jaggery powder to the coconut milk and whisk until fully dissolved.
- Combine Milk and Eggs: Add beaten eggs slowly. Whisk manually for 10 minutes. Then add sugar (optional) and cardamom powder. Mix well.
- Strain and Rest : Lightly grease a baking tray or thick-bottomed pan with ghee or coconut oil . Pour the mixture into the tray through a fine strainer to remove any undissolved jaggery or egg bits. Let the mixture rest in the tray for 10 minutes.
- Prepare the Steamer: Bring water to a rolling boil in your steamer. Ensure there is enough water to last for 40 minutes of steaming, but not so much that it touches the bottom of the recipe tray.
- Steam the Pudding: Place the tray inside the steamer and cover it with a tight-fitting lid (or foil) to prevent water droplets from falling onto the pudding. Steam on medium heat for 30 to 40 minutes without opening the lid.
- Check for Doneness: After 30 minutes, insert a toothpick/Knife into the center. If it comes out clean, it is ready. If not, steam for another 5–10 minutes.
- The Cooling Phase: Once cooked, remove the tray from the steamer. Let it cool to room temperature, then let it rest for 3 to 4 hours (or refrigerate over night ) to allow the flavors to develop and the texture to set.
Notes
- Jaggery Quality: The color of your pudding depends on the jaggery. Use dark palm jaggery for that deep, rich brown traditional look.
- Storage: This pudding can be stored in the refrigerator for up to 3 days. It tastes even better the next day!
- Freezing: You can freeze this pudding. Once thawed, the texture remains like a firm coconut pudding or caramel custard.
After a comforting South Indian meal like my Mullangi Sambar Recipe, this soft coconut dessert feels even more satisfying.
FAQs For Wattalappam Recipe
Why did my wattalappam become rubbery?
Wattalappam becomes rubbery if it is over-steamed or if the eggs were not beaten properly. Always whisk the eggs for at least 10 minutes and steam on medium heat. Overcooking makes the texture firm instead of soft and pudding-like.
Can I make wattalappam without oven?
Yes, wattalappam is traditionally made without oven. It is steamed in a covered pan or steamer. This method gives the best soft and smooth texture.
How do I make wattalappam soft and smooth?
The secret is proper egg beating, straining the mixture, and gentle steaming. Always strain the batter and steam without opening the lid frequently.
Can we freeze wattalappam?
Yes, you can refrigerate wattalappam for up to 3 days. It can also be frozen, but texture may slightly change. For best taste and smooth texture, serve chilled from the refrigerator.
Can I use a blender or electric beater for Wattalappam?
It is not recommended. Hand-whisking for 10 minutes creates small and stable air bubbles that give soft texture. An electric beater adds too much air quickly, which can make the wattalappam rise and collapse, resulting in a rubbery texture instead of a silky smooth pudding.
Is Wattalappam the same as Caramel Pudding?
Both are steamed egg custards, but they are not the same. Wattalappam uses coconut milk instead of dairy milk and palm jaggery instead of caramelized white sugar. This gives it a deeper, earthy flavor compared to regular caramel pudding.
Why did my Wattalappam turn watery?
This can happen if:
You used thin coconut milk instead of thick first-extract milk.
You over-steamed the pudding on high heat, causing egg separation.
Always use thick coconut milk and steam gently.
Can I make Wattalappam without eggs?
Traditional wattalappam is an egg-based custard, and eggs are essential for the soft set texture. Without eggs, it becomes a different dessert like coconut agar pudding or coconut halwa.
Is Wattalappam healthy?
Wattalappam is a better alternative to refined sugar desserts because it uses palm jaggery and coconut milk. It is naturally dairy-free and gluten-free, but it should still be enjoyed in moderation.
Is Wattalappam similar to Jaggery Kheer (Gur ki Kheer)?
Yes, the flavors are similar to jaggery kheer or coconut kheer because both use coconut milk and jaggery. However, wattalappam is a firm steamed pudding, while kheer is soft and spoonable.
Why You’ll Love This Traditional Wattalappam
This traditional wattalappam recipe is more than just a dessert — it feels like a celebration in every bite. Made with rich coconut milk, palm jaggery, eggs, and cardamom, this soft steamed pudding has a deep caramel-like flavour and a silky smooth texture that melts in your mouth.
What makes this wattalappam truly special is the traditional hand-whisking method, which helps create its light, airy, and custard-like consistency. With gentle steaming and a little patience, simple ingredients transform into a rich homemade dessert that tastes festive and comforting at the same time.
You will also love that this recipe needs absolutely no oven. It is beginner-friendly, naturally dairy-free, and made using basic ingredients easily available at home.
Wattalappam is a traditional Sri Lankan dessert with Malay roots and is especially popular during Ramzan, Eid, and festive family gatherings. If you enjoy desserts like coconut kheer, jaggery pudding, or caramel custard, this authentic coconut milk pudding will definitely become one of your favourites.
The best part? Wattalappam tastes even better after chilling for a few hours. The texture becomes firmer, creamier, and perfectly sliceable while the coconut and jaggery flavours deepen beautifully.
If you enjoy traditional jaggery-based sweets, you may also love trying my Sakkarai Pongal Recipe made with rice and jaggery.
Try this homemade wattalappam once, chill it well for the perfect soft set, slice it neatly, and serve it with love.
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