| 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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