Hi! I made this today and came out great! Can you please recommend me a sugar jaggery brand that you use in Sri Lanka ? I used kithul jaggery and it was pale brown .
Hi Rubeena, a well explained recipe. However, could you elaborate why sugar jaggery as almost all recipes call for kithul jaggery. Also, can jaggery and coconut milk be substituted with treacle and fresh milk?
Hi dear..... I did mentioned in the video why to use the sugar juggery.i have verbally mentioned it and also added it as a tip on the side of video clip... it's the best for watalapam. This is my personal preference....as I have tested with both kithul and the sugar juggery.It gives a darker color and it gives the right texture for the watalapam. The kithul juggery makes the watalapam lighter in color and gives a pudding like texture which is not the right texture . Please do give it a try and I'm sure you will be surprised....
@@euniceranjithan2000 that's the misconception everyone has.... please try out the recipe with a dark sugar juggery.... I'm sure you will be surprised....
Hi thank you so much for sharing this recipe. I actually made the watalappan and the texture, colour, taste were up to the expectation level. But i have a little doubt to be clarified. Once i cool my watalappan i saw that it has been harden on top. May i know the reason for it. I suspect its because i have put excess amount of coconut milk? I used 1 and 1/2 cup of coconut milk along with 7 eggs and 325+ grm of jaggery
Crazy instructions..watalappan is made with kithul jaggery not with sugar whatever.. we go great lengths to buy the expensive stuff to make the perfect jaggery. Thing made with sugar with taste flat. Adding the coconut milk at later stages like this make the watalappan watery.. put the kithul jaggery in coconut milk and heat. It will become a thick syrup. That's the one taste best.
I don’t think her measurements in this recipe is correct and also she says to use coconut jaggery instead Kithul Jaggery it’s wrong Cz I got a Muslim Aunty and she has always told us to use Kithul Jaggery as its tastes better! Also I have noticed her watalappan is quite dry ,steaming is best instead of baking ! I am not here to criticise your cooking, it’s for you to improve your self ,may be next time elaborate more why u are using coconut jaggery ,what’s the difference u ‘ve seen with and without using Kithul Jaggery!
Hi dear.... nice to read a criticism after all the beautiful compliments... 😄it definitely made my day.thanx love.😘 First of all.... you need to watch my video well.i have definitely mentioned why I prefer the sugar juggery from the kithul.i have verbally mentioned it and also i have put it up as a tip in text on the right corner of the video.(please rewatch) And what's coconut juggery? I have no idea where that came from 🤔 I have just used sugar juggery in my recipe.(please watch the video once again) Regarding the steaming and baking..... it does not make any difference.... it just makes our life easier to bake rather than going through the whole process of steaming. I wonder how you see the watalapam dry? I have clearly showed how moist and how the syrup has oozed out... then how is it dry?? And not all muslims are good at making Watalappam...trust me on that.even I myself as a moor was using kithul juggery and it never turned out right...until my mother in law taught me the secret. after I posted this recipe my own family members have learned the authentic way of making this beautiful dessert. Wen it comes to the measurement... this is my measurement for my dessert... it's totally upto you to stick to this measurements or not.its.your choice dear.it a free world isn't it🤗 Non of your criticism actually matches to what I have posted...🙄 it's actually very strange.please do try the recipe with kithul juggery and with the sugar juggery...you will find a big difference. And if you still find the kithul is the best...then that's your bowl of watalapam 😉 and this is mine🥰
As far I know and what I have learnt from experienced people who do know how to make the perfect watalappan ,( specially from Muslim people ) they ve mentioned using Kithul makes the best watalappan!! The Cakist if you are doing a cooking shows u got to accept the fact all the feedbacks people do comment on your videos ,it’s not always going to beautiful comments as you say from people ,this is my opinion I am open to say anything and that’s how I feel ! I am not here to criticise you ,it’s just a constructive feedback by looking at your video ,accept or leave it ,it’s totally up to you ! Good luck 😉
Sugar jaggery is used for commercial purposes. It's nothing but the caramelised sugar syrup turned to jaggery. Use the kithul jaggery. It's expensive but taste heavenly
Hi! I made this today and came out great! Can you please recommend me a sugar jaggery brand that you use in Sri Lanka ? I used kithul jaggery and it was pale brown .
Mazey Dar 😋😋😋
Thanks for the recipe. Came out perfectly
Hi Rubeena, a well explained recipe. However, could you elaborate why sugar jaggery as almost all recipes call for kithul jaggery. Also, can jaggery and coconut milk be substituted with treacle and fresh milk?
Hi dear..... I did mentioned in the video why to use the sugar juggery.i have verbally mentioned it and also added it as a tip on the side of video clip... it's the best for watalapam. This is my personal preference....as I have tested with both kithul and the sugar juggery.It gives a darker color and it gives the right texture for the watalapam. The kithul juggery makes the watalapam lighter in color and gives a pudding like texture which is not the right texture . Please do give it a try and I'm sure you will be surprised....
@@euniceranjithan2000 that's the misconception everyone has.... please try out the recipe with a dark sugar juggery.... I'm sure you will be surprised....
Made this today and it’s super delicious 😋🥰 highly recommended your recipe ❤
Thank you so much ❤️
Bt Kithul Juggury is very delicious & suitable for Watalappam. Why not. I made & it came out very well..🤔
Wow Wanna try this recipe.What if I’m using an electric oven to bake the watalappam? Is it possible?
Thank you, yes, you can bake the watalapam in an electric oven, but make sure to turn on the top and bottom heat.
Good explain .. easy to understand .. Thanks ..
Hi thank you so much for sharing this recipe. I actually made the watalappan and the texture, colour, taste were up to the expectation level. But i have a little doubt to be clarified.
Once i cool my watalappan i saw that it has been harden on top. May i know the reason for it.
I suspect its because i have put excess amount of coconut milk?
I used 1 and 1/2 cup of coconut milk along with 7 eggs and 325+ grm of jaggery
You have to cover the watalapam and keep.if you keep it opened then the top skin will get dried and forms a rubbery skin.
@@caketalks i kept it in the refrigerator after covering with a foil 🙂. Btw thank you so much next time I'll follow the exact recipe of urs 🙏😊
I visited Kandy two years ago, still I crave for this delicious dessert. Take love and respect from Bangladesh 💚 ~Hassan
Happy to know you enjoy srilankan food. Please do try out the recipe. Its very easy to make.
can you please tell me how to unmold this watalappan from the bowl. your response will be highly appreciated.
Made this watlappam today. Came out delicious 😋. Thank you so much for this recipe
In Sha Allah will try it with sugar jaggery as we have been using kithul all these years. Thanks for sharing dear. 👍
ruclips.net/video/-mhXMW7xkaw/видео.html
Z ds can steam??.without baking
Omg tysm for this recipe ☺️👍🏽
Tried it. Came really well. Thank you
Loved it! Didn't realise it was this easy to make Wattalapam!! Thanks for sharing
It is very easy to make it.you just have to get the right jaggery for it.and everything falls in place.😋
Looks yummy. And it’s really juicy too.
Shouldn't the bowl be in a water bath while baking?
Same thought
Not required. You can directly bake.
Well done sis
Mam how long want tomux the egg. Always I fail to get those holes in wattalapam. Why is that
Hi. You don't have to whip the eggs ,just beat the eggs with a spoon until the egg yolks and white gets mixed.not until it turns frothy .
How i measure half a cup of coconut milk.pls tell
Make a thick coconut milk and measure it in a measuring cup
reallyy yummyy. can u pls upload a video of making Sri Lankan style biriyani dear
I'll definitely do...😙
How to take that the white thing from the egg out . Pls answe my question
It gives that pilal taste know
Honestly i dont bother to remove it. It doesnt make a difference.
@@caketalks thank you for the reply
Looks tasty 😋
How to bake wattalapan in rottiserie oven
Not tried it yet dear.so I'm afraid I cannot share my knowledge in that
Please make some rice recipes 😊
Rice.... 🤔 ill give it a go.
Crazy instructions..watalappan is made with kithul jaggery not with sugar whatever.. we go great lengths to buy the expensive stuff to make the perfect jaggery. Thing made with sugar with taste flat. Adding the coconut milk at later stages like this make the watalappan watery.. put the kithul jaggery in coconut milk and heat. It will become a thick syrup. That's the one taste best.
I don’t think her measurements in this recipe is correct and also she says to use coconut jaggery instead Kithul Jaggery it’s wrong Cz I got a Muslim Aunty and she has always told us to use Kithul Jaggery as its tastes better! Also I have noticed her watalappan is quite dry ,steaming is best instead of baking ! I am not here to criticise your cooking, it’s for you to improve your self ,may be next time elaborate more why u are using coconut jaggery ,what’s the difference u ‘ve seen with and without using Kithul Jaggery!
Hi dear.... nice to read a criticism after all the beautiful compliments... 😄it definitely made my day.thanx love.😘
First of all.... you need to watch my video well.i have definitely mentioned why I prefer the sugar juggery from the kithul.i have verbally mentioned it and also i have put it up as a tip in text on the right corner of the video.(please rewatch)
And what's coconut juggery? I have no idea where that came from 🤔 I have just used sugar juggery in my recipe.(please watch the video once again)
Regarding the steaming and baking..... it does not make any difference.... it just makes our life easier to bake rather than going through the whole process of steaming.
I wonder how you see the watalapam dry? I have clearly showed how moist and how the syrup has oozed out... then how is it dry??
And not all muslims are good at making Watalappam...trust me on that.even I myself as a moor was using kithul juggery and it never turned out right...until my mother in law taught me the secret.
after I posted this recipe my own family members have learned the authentic way of making this beautiful dessert.
Wen it comes to the measurement... this is my measurement for my dessert... it's totally upto you to stick to this measurements or not.its.your choice dear.it a free world isn't it🤗
Non of your criticism actually matches to what I have posted...🙄 it's actually very strange.please do try the recipe with kithul juggery and with the sugar juggery...you will find a big difference.
And if you still find the kithul is the best...then that's your bowl of watalapam 😉 and this is mine🥰
As far I know and what I have learnt from experienced people who do know how to make the perfect watalappan ,( specially from Muslim people ) they ve mentioned using Kithul makes the best watalappan!! The Cakist if you are doing a cooking shows u got to accept the fact all the feedbacks people do comment on your videos ,it’s not always going to beautiful comments as you say from people ,this is my opinion I am open to say anything and that’s how I feel ! I am not here to criticise you ,it’s just a constructive feedback by looking at your video ,accept or leave it ,it’s totally up to you ! Good luck 😉
Yes ur correct...kithul jaggery is best to make watalappan 🍮
Hmmm
Sugar jaggery is used for commercial purposes. It's nothing but the caramelised sugar syrup turned to jaggery. Use the kithul jaggery. It's expensive but taste heavenly
Steam way is carect for watalappam.
Yes it is best to steam .