Watalappam
- 10 Eggs
- 2 ½ Cups thick Coconut milk
- 1 lb Jaggery
- Pinch of Cinnamon, Nutmeg & Salt
- ½ tsp Cardamom
METHOD:
- Beat the eggs well.
- Grate the jaggery and mix with the egg batter.
- Add all the other ingredients and mix well.
- Pour the mix into a greased bowl.
- Cover with oil paper & steam for 1 1/4 hrs.
- Let it cool in the container before serving.
- Sprinkle some chopped cashews for added taste and decoration.
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