Vattalappam – Traditional South Indian & Sri Lankan Caramel Coconut Custard

By Mohamed Ridwan • 1 week ago

A silky, aromatic coconut milk custard sweetened with jaggery or sugar and gently steamed to perfection. Vattalappam is a cherished dessert in South Indian and Sri Lankan Tamil Muslim homes, often served during weddings, Eid, and special celebrations. This recipe keeps the authentic flavour of cardamom, nutmeg, and coconut milk, and works beautifully whether you use traditional jaggery or regular sugar.

Ingredients

• • Coconut milk – 400 ml
• • Jaggery – 200 g (grated or melted) OR Sugar – 150 g
• • Eggs – 4 large
• • Cardamom powder – 1 tsp
• • Nutmeg powder – 1/4 tsp
• • Salt – a small pinch
• • Vanilla essence – 1/2 tsp (optional)
• • Cashews – 10–12 (optional, for garnish)

Instructions

1. Melt the jaggery or sugar with 2–3 tablespoons of water and strain if needed.
2. Beat the eggs gently without creating foam.
3. Add coconut milk to the beaten eggs and mix until smooth.
4. Pour in the melted jaggery/sugar syrup and combine well.
5. Add cardamom, nutmeg, salt, and vanilla essence.
6. Pour the mixture into a heat-safe bowl.
7. Cover with foil to prevent water droplets falling in.
8. Steam on low heat for 25–30 minutes until the custard sets.
9. Allow it to cool and refrigerate for at least 1 hour.
10. Garnish with roasted cashews before serving.

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