COCONUT MILK AND JAGGERY PUDDING

Preparation Method :

• Whisk the eggs in a bowl lightly until fluffy.
• Grate jaggery in a bowl and add coconut milk in it.  Stir well until jaggery dissolves in milk.
• Now add beaten eggs with jaggery and coconut mixture along with vanilla extract, nutmeg powder and cinnamon powder and mix well until it becomes fluffy without any lumps.
• Strain the mixture equally in 8 greased ramekins and cover it with aluminium foil.
• Place the ramekins in a tray half-filled with water and steam in low flame for 15 minutes and then sprinkle roasted cashew nuts on each of them.
• Again steam for 15 minutes or until the mixture sets to the consistency of custard.
• Unmould it and serve warm or chilled.