Wali Thalapa with a Twist

Recipe

Wali Thalapa with a Twist

Coconut and Jaggery Delight: A Modern Twist on Wali Thalapa

4.3 out of 5

Indulge in the flavors of Sri Lankan cuisine with this modern twist on the traditional Wali Thalapa. This delectable dessert combines the richness of coconut and the sweetness of jaggery, creating a unique and satisfying treat.

Jan Dec
Dessert› Wali thalapa
Asian cuisine› South Asian cuisine› Sri Lankan cuisine

Preparation time

20 minutes

Cooking time

15 minutes

Total time

35 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan (if using vegan jaggery), Gluten-free, Dairy-free, Nut-free

Allergens

N/A

Not suitable for

Paleo, Keto, Low-carb, High-protein, Sugar-free

Ingredients

Nutrition

  • Calories (kcal / KJ): 250 kcal / 1046 KJ
  • Fat (total, saturated): 12g, 10g
  • Carbohydrates (total, sugars): 35g, 30g
  • Protein: 2g
  • Fiber: 1g
  • Salt: 0.1g

Preparation

  1. 1.
    In a saucepan, combine the grated jaggery and water. Heat over medium heat until the jaggery melts completely, stirring occasionally.
  2. 2.
    Add the freshly grated coconut to the jaggery syrup and mix well.
  3. 3.
    Cook the mixture over low heat, stirring continuously, until it thickens and starts to come away from the sides of the pan.
  4. 4.
    Add the cardamom powder and a pinch of salt. Mix well.
  5. 5.
    Remove the mixture from heat and let it cool slightly.
  6. 6.
    Grease a square or rectangular dish with a little coconut oil.
  7. 7.
    Transfer the mixture to the greased dish and spread it evenly.
  8. 8.
    Allow the mixture to cool completely, then refrigerate for at least 2 hours or until set.
  9. 9.
    Once set, cut the Wali Thalapa into desired shapes and serve chilled.

Treat your ingredients with care...

  • Coconut — Use freshly grated coconut for the best flavor and texture. If you can't find fresh coconut, you can use frozen grated coconut, but make sure to thaw it before using.

Tips & Tricks

  • To enhance the flavor, you can add a handful of roasted cashews or almonds to the mixture before setting it.
  • For a more festive touch, garnish the Wali Thalapa with a sprinkle of desiccated coconut or crushed pistachios before serving.
  • If you prefer a smoother texture, you can blend the mixture in a food processor before transferring it to the dish.

Serving advice

Serve the chilled Wali Thalapa as a delightful dessert after a traditional Sri Lankan meal. It pairs well with a cup of hot Ceylon tea or a refreshing glass of coconut water.

Presentation advice

To elevate the presentation, cut the Wali Thalapa into diamond shapes and arrange them on a platter. Garnish with a sprinkle of desiccated coconut or a drizzle of jaggery syrup for an extra touch of elegance.

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