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Ingredients
5 Eggs
1 cup Jaggery (grated)
Oil for greasing
1 1/4 cups Coconut milk
1/4 tsp Nutmeg powder
1/2 tsp Cinnamon powder
1/4 tsp Clove powder
1/4 tsp Green Cardamom Powder
10-15 Cashewnuts (chopped)
Grease a mould and set aside.
Dissolve jaggery in coconut milk.
Beat the eggs and mix in the sweetened coconut milk, nutmeg powder, cinnamon powder, clove powder and green cardamom powder.Steam this mixture for forty-five to fifty minutes or till the mixture is firm.
Serve garnished with chopped cashewnuts.
5 Eggs
1 cup Jaggery (grated)
Oil for greasing
1 1/4 cups Coconut milk
1/4 tsp Nutmeg powder
1/2 tsp Cinnamon powder
1/4 tsp Clove powder
1/4 tsp Green Cardamom Powder
10-15 Cashewnuts (chopped)
Grease a mould and set aside.
Dissolve jaggery in coconut milk.
Beat the eggs and mix in the sweetened coconut milk, nutmeg powder, cinnamon powder, clove powder and green cardamom powder.Steam this mixture for forty-five to fifty minutes or till the mixture is firm.
Serve garnished with chopped cashewnuts.
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