Eggs - 3
Thick coconut milk - 1 cup
Palm jaggery - 2 cups (grated)
Cardamom powder - 1 / 2 Tsp
Almonds - 6 (blanched & peeled)
1. Beat the eggs well.
2. Add the grated palm jaggery to the
3. Add the above mixture to the thick
4. Add the cardamom powder and mix
5. Grease a bowl and transfer the mixture.
6. Cover bowl with aluminium foil or butter
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.