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

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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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