| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Main dish | 1 | Servings | |
INGREDIENTS
| 5 | Eggs | |
| 250 | g | Jaggery |
| 250 | ml | Thick coconut milk |
| 150 | ml | Water pinch powdered cardamom pinch cinnamon powder pinch powdered nutmeg |
| 1/4 | ts | Rose essence |
| 50 | g | Cashewnuts |
INSTRUCTIONS
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 greaseproof paper and steam for 1-1/2 hours. Sprinkle with cashewnuts before or after steaming. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0
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