Indulge in Sri Lanka’s ultimate festive dessert! 🍮✨ A rich, velvety steamed pudding crafted with sweet dark jaggery, rich coconut milk, aromatic cardamom, and toasted cashew nuts. Melt-in-your-mouth perfection in every bite! 🤤
Why You’ll Love This Recipe: 🌟
- Silky Smooth Texture: 🍮 Perfectly steamed for a soft, melt-in-your-mouth feel.
- Rich Spice Aroma: 🌿 Infused with ground cardamom, nutmeg, and authentic Kithul jaggery.
- Authentic Flavor: 🥥 Classic Sri Lankan recipe made simple for home cooks!
Ingredients You'll Need: 🛒
- Dark Jaggery (Kithul Hakuru): 250g (grated or shaved) 🌴
- Thick Coconut Milk: 1 cup (250ml) 🥥
- Eggs: 5 large 🥚
- Cardamom Powder: 1/2 tsp 🌿
- Nutmeg Powder: 1/4 tsp 🧂
- Vanilla Extract: 1 tsp 🍦
- Cashew Nuts: 2 tbsp (chopped & toasted) 🥜
- Pinch of Salt: 🧂
Step-by-Step Instructions: 🍮
1. DISSOLVE JAGGERY IN COCONUT MILK 🥥
Grate dark jaggery into a saucepan. Add thick coconut milk and heat gently over low heat until the jaggery melts completely. Strain the mixture and allow it to cool to room temperature.
2. WHISK EGGS & ADD SPICES 🥚
In a bowl, gently whisk eggs with a pinch of salt. Add cardamom powder, nutmeg, and vanilla extract. Slowly pour in the cooled jaggery coconut milk mixture while whisking lightly.
3. STRAIN & STEAM PUDDING ♨️
Strain the mixture through a fine sieve into a heatproof pudding dish to remove bubbles. Cover tightly with foil and steam over medium heat for 30–35 minutes until a toothpick inserted comes out clean.
4. GARNISH WITH CASHEWS & SERVE ✨
Allow the pudding to cool, then chill in the refrigerator. Garnish generously with toasted cashew nuts before slicing. Serve cold and enjoy! 😋🍮✨
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