This is the Sri Lankan version of caramel pudding. I use palm jaggery, which gives a nuttier flavour. The addition of nutmeg and cardamom makes it special, and very seasonal!
100g palm jaggery, grated
1 cup thick coconut milk
2 tablespoons brown sugar (more or less, to taste)
½ teaspoon grated nutmeg
3 cardamom pods, crushed
1 teaspoon vanilla
25g chopped cashews (raw, unsalted)
pinch of salt
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- Beat eggs, then mix well with all the other ingredients – that’s it!
- Pour into an ovenproof dish, cover and steam for 40 minutes (or set in a bain marie and bake at 160 degrees for 30 minutes – it is cooked when a skewer comes out clean)
- Garnish with sliced cashews
© Ajith Perera. All rights reserved.