Name: Vattalapam
Ingredients: 150 g Jaggery; (palm sugar) or dark; ; brown sugar; 1 200 gram blo coconut cream; mixed with 570ml; ; hot water; 6 Eggs; size 3; 1/2 ts Ground cardamom; 1/2 ts Ground mixed spice; 3 ts Rosewater; 12 Raw unsalted cashew nuts; halved

Though a man of sorrow, He was even on earth anointed with the oil of gladness above His fellows. Does this seem strange?... Shall we wonder that there was divine gladness in the heart of Him who came into this world not by constraint but willingly, not with a burning sense of wrong but with a grateful sense of high privilege, and that He had a blessed consciousness of fellowship with His Father who sent Him, during the whole of His pilgrimage through this vale of tears?

A.B. Bruce

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Eggs		Food networ, Food2	8	servings

INGREDIENTS

150	g	Jaggery; (palm sugar) or dark
		; brown sugar
1		200 gram blo coconut cream; mixed with 570ml
		; hot water
6		Eggs; size 3
1/2	ts	Ground cardamom
1/2	ts	Ground mixed spice
3	ts	Rosewater
12		Raw unsalted cashew nuts; halved

INSTRUCTIONS

Heat the sugar, coconut cream and hot water in a pan to dissolve gently.
Beat the rest of the ingredients (except the cashews) together until
frothy, then add to the coconut mixture.
Pour into a 900ml well-buttered container or 6-8 well-buttered individual
heatproof dishes and steam until the custard sets.
Decorate with the cashew nuts and serve cold.
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