Ingredients
Cardamom - 10 pods
Jaggery (Kithul) - 300g
Water - 1/2 to 3/4 cup
Coconut milk - 1 cup
Sugar - 3 tablespoons
Pinch of salt
Eggs - 10
Vanilla extract
Cashew nuts
Method
Add the cardamom pods to a small saucepan on medium low heat. Once fragrant, remove from heat & pound in a mortar
Cut the jaggery fine. Add the jaggery, cardamom and water to a saucepan on medium heat until it dissolves
Stir in the coconut milk, sugar and salt. Allow it to sit on the heat for a few minutes, then remove and let cool. Taste test & adjust the sugar if required
Whisk the eggs in a separate bowl with a generous amount of vanilla extract. Pour the cooled jaggery into the eggs while continuing to whisk. Don’t overmix
Strain through a cheese cloth and pour into a shallow bowl
Let the water in your steamer come to a rolling boil, then add the bowl to the steamer. Steam for 1 hour or until the knife comes out clean
Alternatively, bake in a water bath at 180C for 20 minutes or until the knife comes out clean
Top with chopped cashew nuts & enjoy!