Ingredients

• 14 ounces jaggery , kithul jaggery
• 0.75 cups lukewarm water
• 0.5 cups unsweetened desiccated coconut
• 6 large eggs
• 1 teaspoon vanilla extract
• 0.5 teaspoons cardamom seeds , or to taste
• 2 tablespoons chopped cashews , for garnish

Instructions

1. 1 Use your hands to break jaggery into pieces and place into a medium saucepan. Combine lukewarm water and coconut in a small bowl; add to the saucepan. Heat over medium heat and stir until jaggery is completely dissolved. Remove from heat and allow mixture to cool, about 15 minutes.
2. 2 Beat eggs in a large bowl with an electric mixer until light and creamy. Add vanilla and cardamom seeds. Combine egg mixture with cooled jaggery mixture; mix until well combined. Transfer mixture into a steamer pot or steaming bowl.
3. 3 Steam until custard has cooked through, about 45 minutes. Use a knife to check the middle area has cooked through. If it's still raw, cook for 15 more minutes. Allow watalappam to cool before refrigerating.
4. 4 Serve chilled watalappam sprinkled with cashews.

Nutrition per serving