Desserts are a big part of the culture of people who live in the Indian subcontinent. Two of the most popular desserts include Sri Lankan Watalappan and Bangladeshi Pitha.
These desserts have a long history of being enjoyed by people throughout the region, and they hold deep meaning to everyone there. Let’s take a look at what these two desserts are and how you can make them in your own home.
Introduction to Traditional Desserts
Sri Lankan Watalappan is a cardamom spiced coconut custard. It’s creamy and delicious and is baked to give it the amazing taste. Bangladeship Pitha is a food that’s similar to fritters, dumplings or pancakes. While it can be sweet or savory, we’ll discuss the sweet version here.
Overview of Watalappan: a Sri Lankan coconut jaggery steamed pudding
Watalappan is a classic desert in Sri Lanka. It’s similar in taste to caramel flan. It’s decadent, rich and very diverse in flavor.
Introduction to Bangladeshi Pitha: a versatile rice cake
The most comparable food to Pitha is a crepe. This version from Bangladesh, though, uses a combination of rice flour and semolina to give it a little bit different of a texture and flavor.
Historical and Cultural Background
These two desserts have a long traditional in the Indian subcontinent.
The origins of Watalappan among Sri Lankan Malays
Watalappan is very well-known in Sri Lanka, but it was brought to the country by immigrants from both Malaysia and Indonesia in the 18th century. That’s where there are flavors from all across the region in the dessert.
The significance of Pitha in Bangladeshi culture and celebrations
Pitha has been made in Bangladesh for more than 1,000 years. It’s a part of many customs and festivals all year long, including the Bengali New Year, which happens in mid-April on the Western calendar.
Ingredients and Variations
Like many dishes, there are many different takes on Watalappan and Pitha.
Traditional ingredients for Watalappan and its modern adaptations without jaggery
The traditional ingredients for Watalappan include unrefined jaggery, which is non-centrifugal cane sugar that’s consumed a lot in the Indian subcontinent. Modern takes on the dish outside of the region simply substitute normal sugar for jaggery.
Common types of Pitha and their basic ingredients
There are many different variations of Pitha that can be made. The flour is often substituted or mixed to form slightly different textures. The filling can also be changed, from different sweet variations to even some savory versions.
Watalappan Preparation
Read more below to learn how to properly prepare a delicious watalappan.
Preparing the steaming pan and making the egg custard mixture
The traditional way of preparing Watalappan is by steaming, though you can also bake it. Once your mixture has been prepared, you will pour it into ramekins and then cover them with foil.
You can then place them in a dish and a water bath, and then bake them for about 30 to 40 minutes in the oven.
Methods to melt the jaggery and combine it with thick coconut milk
You’ll first melt the jaggery with warm water, stirring it until it becomes a paste that doesn’t have any lumps. The jaggery doesn’t have to dissolve completely. After adding the eggs, spices and salt, you’ll then add two cups of coconut milk and mix it together well with a whisk.
Cooking methods: steaming, baking in the oven, and using a pressure cooker
The traditional cooking method is done in a large pot that has a weighted lid. If you cook it in the oven, you want to have a water bath around it. Another option is through a pressure cooker. This is a quick and easy option for cooking this delicious dessert.
Tips for Perfect Watalappan
If you aren’t able to find jaggery, or if you don’t want to use it, the best substitution might be dark brown molasses sugar. This will give you the dark color and deep flavor.
Achieving a luscious creamy texture
To get the luscious creamy texture of the dessert, make sure to use full fat coconut milk. Don’t opt for low-fat versions, as you won’t get optimal results. You also want to make sure not to melt the jaggery or sugar substitute too much. Don’t overheat it or you will ruin the recipe.
Preserving the authentic Watalappan recipe
To preserve the authentic version of the dessert, do your best to find jaggery.
Exploring Bangladeshi Pitha
Bangladeshi Pitha is great because you can customize it to your liking — not just through different recipes for the pancake, but also for what you fill it with.
Overview of various Pitha recipes and cooking techniques
You’ll make the batter basically the same no matter what ingredients you use, and cook it just until it’s crisp. Many of the traditional versions will have a creamy filling or one that’s milk-based.
Cultural importance of Pitha during festivals and celebrations
Pitha holds a special place in people’s hearts, as it’s a major staple in Bangladeship festivals and cultural celebrations.
Culinary Techniques and Tips
Follow these recipes and tips below to make the best Watalappan and Pitha.
Detailed steps on how to make Watalappan and Pitha
Here’s how to make Watalappan …
- Heat a pan over medium heat, and add grated jaggery (or your substitute) and about 2 tablespoons of water. Cook just until it’s dissolved.
- Take the pan off the heat and allow it to cool.
- Whisk your coconut milk into this syrup.
- In a separate bowl, whisk the eggs with cardamom powder and a pinch of salt.
- Add the coconut milk mixture to the eggs and whisk, just until combined — not frothy.
- Strain this mixture, discarding the solids. Pour them into separate ramekins or one big dish.
- Place these into a large pot, filled with water so that the dishes are covered about a quarter of the way up.
- Steam them for about 30 minutes.
Here’s how to make Pitha …
- Mix the flours together with water and milk. Add sugar and salt and whisky together. Cover this mixture and allow it to rest for one hour.
- Now, make your filling. Bring water to a boil with cardamom, a bay leaf and cinnamon. Mix in your coconut and reduce the heat to low. Cook for about 15 minutes, stirring until the coconut has softened and the water is absorbed. Set aside.
- Melt ghee in a frying pan. Then, add the molasses and coconut and cook for about 10 minutes over very low heat. Take off the heat and transfer this mixture to a dish, so it can cool for about 30 minutes.
- Heat a cast iron pan over low heat and brush with oil. Add a ladle of the battle, swirling to create a crepe that’s thin. Cook for about a minute. Then, place about 2 tablespoons of the coconut filling across the center.
- Flip the sides of the crepe over so it covers the filling. Then, flip the whole crepe over to cook the other side.
Serving and Enjoying
The best way to serve and enjoy these desserts is on well-designed plates and/or serving dishes. You want to decorate these up to reflect the special occasion and history of the desserts.
How to serve Watalappan and Pitha to enhance their flavors
You can enhance the flavors of these dishes by sprinkling them with chopped nuts, or ground cinnamon.
Celebrating Dessert Traditions
Watalappan and Pitha are two traditional desserts that are enjoyed during major celebrations and occasions. It’s a great way to celebrate being together with people you love.
Encouraging experimentation with these traditional recipes at home
Don’t be afraid of these two traditional desserts. Try to make them at home, and experiment with different flavors you love to get the best version for you.
