Ingredients:
🕳6 eggs
🕳250gms palm jaggery (cane sugar)- this can be replaced with any other type available
🕳2 cups coconut milk
🕳70 gms brown sugar
🕳1 tsp cardamom powder
🕳50gms chopped cashew nuts
🕳1 vanilla pod
🕳½ cup water
Instructions:
🍰Preheat the oven at 120 C.
🍰Pour water into a pot and add jaggery on low heat.
🍰Once the jaggery has completely melted, remove from theat and allow it to cool.
🍰Beat the eggs and gradually add the melted jaggery and coconut to it.
🍰Add and mix the cardamom powder, beans from the vanilla pod and brown sugar.
🍰Pour the mixture in a baking tray and place this baking tray in another tray filled with water.
🍰Place the baking tray in the oven and bake for 50-minutes.
🍰You will know it’s done when it’s wobbly in the centre.
🍰Let it cool. It can also be refrigerated.
🍰Sprinkle with chopped cashew nuts and serve with vanilla ice-cream. This dessert can be served hot or cold.
MSS Organic Farms:
www.organicjaggery.shop
Recipe channel: www.facebook.com/vaagmeefoods
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