The color is a light brown, reminiscent of milk chocolate, and there are cadju (cashews) sprinkled over the top. I'm a fan of chocolate, and cashews are my favorite nut, so at first glance, I was all in. Then, however, I scooped into the dish. It was a smooth scoop, like slightly melted ice cream, and not at all what I was expecting. The watalappan jiggled like jello as I deposited it onto my plate, and there were visible bubbles under the surface. I picked up my spoon, bracing myself for the smooth scoop into my slice of foreign delicacy. If I hadn't been part of making this recipe and been aware of the ingredients, I might have been much more hesitant to take this step. Here comes the train, choo-choo! I was employing every childhood trick my parents had thought up the first time they convinced my to try pea soup. Let me tell you, it is a lot more difficult when you are the one holding the spoon. You can stop anytime.
I finished my plate of watalappan that night, and I've had it a couple times since. It really isn't so bad! Watalappan is sweet and and custard-y with a nice nutty crunch from the cashews. I didn't go up for seconds, but I did finish what was on my plate. This may not be something I make for Christmas dinner upon returning to the U.S., but once in a blue moon, when my friends and I are feeling adventurous, I'll whip out the recipe and we can give it a go. I'd be interested to see their reactions upon scooping out the first helping.
