WATTILAPPAM

Ingredients

Eggs - 3

Thick coconut milk - 1 cup

Palm jaggery - 2 cups (grated)

Cardamom powder - 1 / 2 Tsp

To Garnish

Almonds - 6 (blanched & peeled)

Method

1. Beat the eggs well.

2. Add the grated palm jaggery to the

    beaten eggs.

3. Add the above mixture to the thick

    coconut milk.

4. Add the cardamom powder and mix

    well.

5. Grease a bowl and transfer the mixture.

6. Cover bowl with aluminium foil or butter

    paper.

7. Steam for 25 - 30 minutes in a cooker.

8. Remove bowl from cooker and allow

    to cool at room temperature.

9. Chill and serve garnished with almonds.