Watalappan

Ingredients

• 200 g kithul or palm jaggery, grated
• 400 ml thick coconut milk
• 5 eggs
• 6 green cardamom pods, ground
• 0.25 tsp ground nutmeg
• 0.25 tsp ground cloves
• pinch of salt
• 1 tsp vanilla extract, or 2 tbsp rose water
• 40 g cashew nuts, halved

Before you cook

• Grate the jaggery so it dissolves quickly.
• Grind the cardamom seeds and discard the husks.
• Halve the cashew nuts.
• Set up a steamer large enough to hold your dish, and choose a dish that fits with room to lift it out.

Steps

1. Warm the coconut milk in a pan over low heat with the grated jaggery until it dissolves, about 5 minutes.
2. Take the pan off the heat and let the mixture cool to blood temperature.
3. Beat the eggs in a bowl until smooth but not frothy.
4. Pour the warm jaggery milk into the eggs in a slow stream, whisking as you go.
5. Whisk in the cardamom, nutmeg, cloves, salt and vanilla.
6. Strain the custard through a fine sieve into a jug to catch any stringy egg.
7. Skim any foam off the surface with a spoon.
8. Pour the custard into a heatproof dish, or divide it between six small bowls.
9. Scatter the cashew halves over the top.
10. Cover the dish tightly with foil.
11. Set the dish in the steamer over simmering water and steam for 35 minutes.
12. Push a skewer into the centre and check that it comes out clean, with the custard just set and barely wobbling.
13. Lift the dish out and cool it to room temperature.
14. Chill for at least 2 hours, then serve in wedges or straight from the bowls.