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CATEGORY CUISINE TAG YIELD
Eggs, Grains, Dairy Desserts, Eggs 1 Servings

INGREDIENTS

———> source <———
"A taste of Sri Lanka"
By Indra Jayasekera
5 Eggs
250 g Jaggery
250 ml Coconut milk, thick water
pn Cardamom powder
pn Cinnamon, ground
pn Nutmeg powder
1/4 ts Rose essence
50 g Cashew nuts

INSTRUCTIONS

WATALAPPAN
SPICED COCONUT CUSTARD
===========================> Directions <========================
Lightly beat the eggs. Mix the jaggery and water and boil until the jaggery
has melted. Allow to cool. Add melted jaggery and coconut milk a little at
a time to the eggs and continue to beat.-Add the powdered cloves, cardamon,
cinnamon,  nutmeg  and rose essence and pour into a greased bowl. Cover
with grease proof paper and steam for 1-1/2 hours. Sprinkle with cashew
nuts before or after steaming.
ISBN #962 224 010 0
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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