Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 Eggs
250 g Jaggery
250 ml Thick coconut milk
150 ml Water
-pinch powdered cardamom
-pinch cinnamon powder
-pinch powdered nutmeg
1/4 ts Rose essence
50 g Cashewnuts

Lightly beat the eggs. Mix the jaggery and water and boil until the
jaggery has melted. Allow to cool. Add melted jaggery and coconut
milk a little at a time to the eggs and continue to beat.-Add the
powdered cloves, cardamon, cinnamon, nutmeg and rose essence and
pour into a greased bowl. Cover with greaseproof paper and steam for
1-1/2 hours. Sprinkle with cashewnuts before or after steaming. From
"A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0

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