a Palm sugar dessert with gelatine
Ingredients
4 Eggs
500 g Kitul Jaggery 1 bundle
+ cup Thick coconut milk
1 oz gelatine - dissolved in 1 cup hot water
Grated nutmeg
Cashew-nuts if desired
Method
Bring coconut milk to the boil add the grated Jaggery and dissolve in coconut milk - strain and put back in pan add the dissolved gelatine and stir. Separately beat whites of eggs first and then add yellows. Then add beaten eggs mix with jaggery mixture and stir lightly and put in fridge. Do not stir after putting in dish as the bottom layer will get mixed. Add grated nutmeg on top. If you like place cashew nuts on top.
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