Watalappam

Instructions

1. 1 Gently heat the coconut milk in a saucepan. Add the grated jaggery and stir over low heat until completely dissolved. The mixture should turn a deep amber color. Let cool to lukewarm.
2. 2 Beat the eggs in a large bowl until well combined but not frothy. You want a smooth custard, not an airy one.
3. 3 Slowly pour the cooled jaggery-coconut mixture into the eggs, stirring constantly with a whisk. Add cardamom, nutmeg, cloves, rosewater, and a pinch of salt.
4. 4 Strain the mixture through a fine sieve to remove any lumps or egg threads. This ensures a silky-smooth custard.
5. 5 Pour into a lightly greased pudding mold or individual ramekins. Scatter chopped cashew nuts over the top.
6. 6 Steam in a covered steamer over medium heat for 40-50 minutes until set. The custard should wobble like jelly when gently shaken but not be liquid. A knife inserted should come out clean.
7. 7 Let cool to room temperature, then refrigerate for at least 2 hours until fully chilled and set. Unmold onto a plate or serve in ramekins. The custard should be silky, spiced, and deeply caramelized from the jaggery.