Wattilappam

• 10 eggs
• 2 12 cups thick coconut milk
• 1 lb jaggery
• 1 pinch cinnamon
• 1 pinch nutmeg
• 1 pinch salt
• 12 teaspoon cardamom
• 2 cups chopped cashews

1. Beat the eggs well.
2. Grate the jaggery and mix with the egg batter.
3. Add all the other ingredients and mix well.
4. Pour the mix into a greased bowl.
5. Cover with oil paper & steam for 1 1/4 hours
6. Let it cool in the container before serving.
7. Sprinkle some chopped cashews for added taste and decoration.

eggs, coconut milk, jaggery, cinnamon, nutmeg, salt, cardamom, cashews

Taken from www.food.com/recipe/wattilappam-137382 (may not work)