200 ml Thick coconut milk
2 eggs
110g jaggery grated
2 tbs brown sugar
1 tsp vanila extract
½ tsp nutmeg grated
25g roasted cashew nuts


Grate the palm/ kithul jaggery and set aside.
In a food blender crack both the eggs one by one.
Beat the egg in the same blender until fluffy.
Add grated jaggery, brown sugar, coconut milk, vanilla extract and nutmeg powder.
Blend until it becomes fluffy without any lumps.
Strain the mixture and pour into a steaming bowl.
Cover with foil.
Place the bowl in a double boiler and steam for 15 minutes.
Sprinkle over the roasted cashews and steam for another 15 minutes or until just set.
Serve warm or chilled.