Watalappan

Watalappan

What is kitul sap?

In Sri Lanka, jaggery is made from the traditional exploitation of a large-flowered palm tree called Caryota Urens or kitul. Kitul sap is extracted and brought to a boil to make a brown syrup with subtle hints of caramel.

This sap was elected “Ark of taste” by the Slow Food movement, organization that strives to preserve traditional and regional cuisine around the world. It is a rare product that is all the more interesting to discover that it is natural, rich in vitamins B12, B1, C, calcium and iron.
Palm sugar or kitul sap are both healthier alternatives to refined sugar. In Sri Lanka, this dessert is also known to soothe the stomach and cool the body according to the principles of Ayurvedic medicine.

 

Ingredients

• 4 oz. palm sugar , grated
• 1 cup thick coconut milk
• ¼ teaspoon freshly ground nutmeg
• 1 pinch ground cinnamon
• ¼ teaspoon ground cardamom
• ½ teaspoon vanilla extract
• 5 eggs
• 1 oz. cashew nuts , roasted unsalted, halved or crushed

 

Material

• 4 (7 oz.) ramekins

 

Instructions

1. Preheat oven to 300 F.
2. In a saucepan, add the palm sugar, coconut milk, spices and vanilla.
3. Heat the pan on low heat, and stir for 5 minutes, until the sugar dissolves.
4. Reserve and let cool, stirring occasionally.
5. When the mixture is lukewarm, break the eggs in a large salad bowl and whisk until they are pale and creamy.
6. Gradually add the coconut milk mixture and whisk for 2 minutes.
7. Filter the mixture through a fine sieve.
8. Divide the dish into 4 ramekins and place in a large, shallow oven dish.
9. Fill this dish with boiling water to get to the middle of the ramekins.
10. Bake in a bain-marie (water bath) for 30 minutes.
11. Sprinkle half of the cashews and cook for another 10 minutes.
12. Remove the ramekins from the bain-marie and allow to cool.
13. Refrigerate for 3 hours before tasting.
14. Sprinkle each ramekin with the remaining cashews just before serving.