| 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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