Wattilappam

Method

Heat ghee in a heavy-bottomed pan and fry the cashew nuts and raisins until golden, then set aside. In the same pan, dissolve the jaggery over low heat, crushing it with a spoon, then strain through fine muslin to remove impurities. Beat the eggs well and combine with the jaggery syrup, coconut milk, and all crushed spices, stirring thoroughly until well blended. Fold in the fried cashews and raisins. Pour the mixture into a greased metal bowl or pudding basin and place it in a larger pan filled with hot water to a depth of about 5 cm (water bath). Cover with foil and bake in a preheated oven at 180°C for 45-55 minutes until the pudding is set but slightly wobbly in the centre. Remove from the water bath and allow to cool completely before turning out onto a serving plate.