Sri Lanka Watalappan

Description
Spiced coconut custard

Ingredients

 * 5 eggs
 * 250 gm jaggery
 * 250 ml coconut milk, thick
 * 150 ml water
 * pinch cardamom powder
 * pinch cinnamon, ground
 * pinch nutmeg powder
 * ¼ tsp rose essence
 * 50 gm cashew nuts

Directions

 * 1) Lightly beat the eggs.
 * 2) Mix the jaggery and water and boil until the jaggery has melted.
 * 3) Allow to cool. Add melted jaggery and coconut milk a little at a time to the eggs and continue to beat.
 * 4) Add the powdered cloves, cardamon, cinnamon, nutmeg and rose essence and pour into a greased bowl.
 * 5) Cover with grease proof paper and steam for 1½ hours.
 * 6) Sprinkle with cashew nuts before or after steaming.