| 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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