Watalappam
Watalappam is a traditional Sri Lankan dessert that is predominantly made by the Sri Lankan Moors. The dessert is also popular among other ethnic communities in Sri Lanka and is often served during festive occasions.
Etymology[edit | edit source]
The term "Watalappam" is derived from the Tamil words "vattal" meaning "round" and "appam" meaning "cake". Thus, the term can be loosely translated to mean "round cake".
Ingredients and Preparation[edit | edit source]
Watalappam is primarily made from coconut milk, jaggery, cashew nuts, and eggs. The jaggery, which is a type of unrefined sugar, is used to sweeten the dessert. The eggs and coconut milk form the base of the dessert, giving it a custard-like consistency. Cashew nuts are often used as a garnish.
To prepare Watalappam, the jaggery is first dissolved in a small amount of warm water. The eggs are then beaten and mixed with the jaggery solution. Coconut milk is added to this mixture and stirred until well combined. The mixture is then strained to remove any lumps and poured into a mould. The mould is covered and steamed until the mixture sets. The dessert is then cooled and garnished with cashew nuts before serving.
Cultural Significance[edit | edit source]
Watalappam holds a significant place in Sri Lankan cuisine. It is often served during special occasions such as Eid al-Fitr and Eid al-Adha, which are important festivals in the Islamic calendar. The dessert is also popular during other Sri Lankan festivals and celebrations.
See Also[edit | edit source]
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