This dessert is sugar free,and has the taste of wattalapan or coconut custard.I like to make
it the previous day ,refridgerate and serve.Warm dessert lovers, have the option of having
Let’s get into the recipe rightaway
100 gms.jaggery grated
1.5 cups thick coconut milk(only the first extract)
3-4 slices bread
2-3 tblsp roasted cashewnuts.(in butter/ghee)
2-3 tblsp of butter
1/2 tsp powdered cardamon
1/4 tsp.nutmeg powder
a pinch of salt.
Apply butter on bread slices and layer on a greased mould.Stir in the jaggery with coconut milk.Strain the milk and jaggery .Mix in spices and essence .Pour half the milk on the bread and allow to soak.Beat eggs lightly,mix in the remaining milk ,beat again and pour into the bread mix.Bake in a moderate oven for 30-35 minutes in a moderate oven till done.You can drizzle with a little jaggery syrup, if you like while serving.
Note: You can use milk instead of coconut milk.