Watalappam (Sri Lankan Coconut Custard)
Ingredients
- 2 cups thick coconut milk
- ½ lb brown sugar (or jaggery)
- 4 eggs
- 1 pinch of ground cardamom (optional)
- 3 cloves (optional)
- 12 cashews
Instructions
1. Beat the eggs in a mixer. Add the milk, brown sugar, cardamom, and cloves to the beaten eggs. Mix well.
2. Transfer the mixture to a pot and steam for 20 minutes. Add the cashews.
