Wattalapan is a coconut custard pudding made out of coconut, condensed milk and various other spices. This dessert is very popular among the Muslim communities in Sri Lanka. It is believed to have been originated from south of India.
Below is the recipe for wattalapan.
This is the recipe for Wattalapan.
3 cups of grated Kithul Jaggery (Hakuru)
2 cups thick coconut milk
1/4 tsp Mc Currie nutmeg (powdered)
1 cup water
1/4 cup cashew nuts (halved)
Scrape the jaggery and put into a saucepan with 1 cup of water and cook under medium heat until the jaggery has completely dissolved. Remove from the fire and add the coconut milk. Beat the eggs till they become frothy. Add the coconut jaggery mixture to the eggs, a little at a time, while beating continuously. This is because adding the whole mixture to the eggs at once will curdle the eggs. Transfer to a heat proof bowl or pan. Decorate the top of the Wattalapan mixture with cashew nuts. Baking could be done over a stove or in an oven.
Ginger bread cookies, are very famous snacks in western countries such as the United States and England. It is a common treat throughout the year and especially during the Christmas season. In western countries it is tradition to decorate ginger bread cookies, thereby making the Santa Claus ginger bread cookie, and the reindeer gingerbread cookie the most common during the Christmas season.
For people with families, making gingerbread cookies is a family bonding experience. Bellow is the recipe for ginger bread cookies.
3 cups of flour
2 teaspoons of Mc Currie Ginger powder
1 teaspoon of Mc Currie Cinnamon powder
1 teaspoon of baking soda
1/4 teaspoon of ground Mc Currie Nutmeg
1/4 teaspoon of salt
3/4 cup of softened butter
3/4 cup of brown sugar
1/2 cup of molasses
1 teaspoon of Pure Vanilla Extract
In a large bowl, mix the flour, ginger, cinnamon, nutmeg, baking soda and salt, and set aside. In a separate bowl, mix brown sugar and butter, and using an electric mixer set to medium, beat the mixture. To the brown sugar and butter mixture add and mix in molasses, egg and vanilla. With the aid of the electric mixer set at low, gradually beat in the flour mixture. Once a dough is ready, flatten it into a thick flat disk, wrap it in a plastic wrap and refrigerate overnight.
Preheat the kitchen oven to a temperature of 350 degrees Fahrenheit and roll the dough to a ¼ inch thickness on a surface that is lightly floured. Using a 5-inch cookie cutter cut the ¼ inch dough into several gingerbread men shapes. Place the shapes 1 inch apart on ungreased baking sheets.
Bake the cut shapes in the oven for 8 to 10 minutes until the edges of cookies are set and turning brown. Remove cookies from the oven and set them to cool, and once cooled, decorate them as desired. Place cookies in air tight container and store for 5 days.
40 Dates, 200 gram Blanched Whole Almonds, 80 gram Icing sugar, 4 teaspoon rose water, 4 teaspoon red food colouring.
Slit each date lengthwise and carefully remove the seed. Grind almonds, sugar, rose water and food colouring to form a smooth paste. Take a teaspoon of mixture and form into tiny oblong shapes and stuff the dates. Press together lightly. The dish is ready to be served.