Watalappan

Ingredients

• 120 g Kithul Jaggery
• 2 pcs Eggs
• 0.5 tsp Cardamom
• 0.125 tsp Nutmeg
• 20 g Cashews
• 0.125 tsp Salt
• 30 ml Water
• 240 ml Coconut Milk

Method

1. Heat {kithul_jaggery} with {water} in a small saucepan over low heat for several minutes until dissolved and syrupy, stirring gently so it melts smoothly without catching. Add a small pinch of {salt}, then cool until just warm so the {eggs} do not scramble later.
2. Toast {cashews} in a dry skillet over medium heat for a few minutes, shaking often, until golden and nutty-smelling. Tip out immediately so they stay crisp for finishing.
3. Whisk {eggs} in a bowl until smooth but not frothy, then slowly stream in the warm jaggery syrup from the earlier step. Whisk in {coconut_milk}, {cardamom}, and {nutmeg} until fully combined and glossy, keeping the mixture gentle so the custard steams up silky.
4. Pour the custard into heatproof bowls and steam over barely simmering water, covered, until the edges are set and the center still has a slight wobble. Keep the heat gentle so the {coconut_milk} stays smooth and the custard does not curdle.
5. Rest the steamed custard briefly, then serve warm topped with {cashews} for crunch and a final fragrant lift from the spice-rich custard.