This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
In a pot bring to boil the jaggery, cardamoms and 100ml water. Stir until the jaggery dissolves. Take off the fire and let the mixture cool.
3rd Step
2 Min
Dissolve MAGGI Coconut Milk Powder in 400ml of water and the jaggery mixture to it.
4th Step
4 Min
Beat the eggs well and add to the above mixture. Mix well.
5th Step
2 Min
Drain the mixture into a heat resistant bowl.
6th Step
2 Min
Add nutmeg powder and stir well.
7th Step
45 Min
Cover the bowl with foil paper and steam for about 50 - 60 minutes, or place the bowl on a dish of water and bake for 45 minutes at 180C temperature.
8th Step
1 Min
Garnish with cashew and sultanas before serving.
1st Step
of
8
Break the jaggery into small pieces.
2nd Step
of
8
In a pot bring to boil the jaggery, cardamoms and 100ml water. Stir until the jaggery dissolves. Take off the fire and let the mixture cool.
3rd Step
of
8
Dissolve MAGGI Coconut Milk Powder in 400ml of water and the jaggery mixture to it.
4th Step
of
8
Beat the eggs well and add to the above mixture. Mix well.
5th Step
of
8
Drain the mixture into a heat resistant bowl.
6th Step
of
8
Add nutmeg powder and stir well.
7th Step
of
8
Cover the bowl with foil paper and steam for about 50 - 60 minutes, or place the bowl on a dish of water and bake for 45 minutes at 180C temperature.
8th Step
of
8
Garnish with cashew and sultanas before serving.
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