SRI LANKAN-STYLE RAMPU WATALAPPAN - RICH, CREAMY & AROMATIC
A TRADITAONAL SRI LANKAN TREAT
A beloved traditional dessert made with jaggery, coconut milk, and spices – steamed to perfection and infused with the deep flavors of cardamom and nutmeg.
100% VEGETARIAN & VEGAN FRIENDLY
Prep Time: 15 min
Cooking Time: 15 mins
Servings : 04
INGREDIENTS:
200g Jaggery (grated or chopped)
1 cup Thick Coconut Milk
1 cup Water
3 tbsp Cornflour (or custard powder as an alternative)
1/2 tsp Ground Cardamom
1/8 tsp Grated Nutmeg
1 tsp Vanilla Extract
1 tbsp Coconut Essence (optional)
Pinch of Salt
Garnish: Roasted Cashews, Raisins, or Drizzle of Coconut Cream
INSTRUCTIONS:
1. In a saucepan, dissolve the jaggery in 1 cup water over low heat. Stir until fully melted. Strain to remove impurities and set aside to cool.
2. In a bowl, mix cornflour with 2–3 tbsp of coconut milk to make a smooth slurry.
3. In a separate pot, combine the remaining coconut milk, jaggery syrup, cardamom, nutmeg, vanilla, rampu water, and a pinch of salt.
4. Stir in the cornflour slurry and mix well to avoid lumps.
5. Cook over medium-low heat, stirring continuously until the mixture thickens to a custard-like consistency (about 10–12 mins).
6. Pour into individual ramekins or a serving dish. Let it cool to room temperature.
7. Chill in the refrigerator for 2–3 hours, or until set.
8. Garnish with roasted cashews, raisins, or a touch of coconut cream before serving.
ALLERGY-FRIENDLY DESSERT OPTION
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IN CONCLUSION
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