Jeggery Coconut milk Pudding ( Watalappan)

• 250 grams jagerry
• 50 grams coconut milk powder
• 250 ml warm water
• 5 whole eggs
• 3 cardamon
• 1 slice cinnamon
• 1 pinch nutmeg powder
• 1/2 cup crushed cashew nuts
• 1/3 cup sultanas

1. Crush jaggery and mix with 100ml water.
2. Add cardamon, cinnamon.
3. Heat and mix well until jaggery dissolve completely, bring to boil, simmer for 2-3 minutes.
4. Remove heat & cool down.
5. Mix 150ml warm water & coconut milk powder.
6. Mix well.
7. Strain the jaggery mix to remove spices and pour into coconut milk, mix well.
8. Whisk the whole eggs well and mix with the jaggery liquid , add nutmeg powder mix well.
9. Pour the whole liquid mixture in a Pyrex bowl.
10. In pre heated oven pour hot water in baking tray so that the bowl is 1/2 or 1/3 immersed.
11. Cook for 45 min in 180C.
12. Serve cold with crushed nut and sultanas.
13. You can add nuts in mixture also but I like it separate.

jagerry, coconut milk, water, eggs, cardamon, cinnamon, nutmeg powder, cashew nuts, sultanas

Taken from cookpad.com/us/recipes/347303-jeggery-coconut-milk-pudding-watalappan (may not work)