Cooking class experience — learning Watalappam properly

I took a cooking class specifically to learn how to make Watalappam correctly. The instructor explained why pandan is used the way it is — something I'd never understood from just eating it. The deeply coconut-rich result when you make it yourself is different.

Sri Lankan cuisine differs markedly between Sinhalese, Tamil, and Burgher traditions on the same island. We learned how a Jaffna Tamil restaurant shapes the way this dish is eaten. The class ended with the meal and a glass of Ceylon tea. I've made it three times since and each time it improves. Highly recommend the cooking class approach.