Originating from Sri Lanka in the 1900s, it became quite popular among the Tamil Muslims of Tamil Nadu, India. It became a must have dessert in most religious festival days and during other celebrations.
Ingredients ( Makes a 5 inch round pudding)
4 eggs beaten and then sieved
3/4 cup sugar
1 and half tbsp roasted gram
15 -20 cashewnuts
100 ml coconut milk
1 tsp Vanilla essence
3/4 tsp salt
Raisins and Saffron strands for decoration
Prepare a 5 inch round baking tin or a metal container by applying a little butter on the bottom and the sides.
Soak the roasted gram, cashewnuts and cardamoms in hot water for 2-3 hrs.
Drain and then grind the cardamom seeds only (discard the pods), cashewnuts and roasted gram.
Mix the rest of the ingredients (except the saffron strands and raisins) with this ground mixture.
Beat well and pour into the prepared baking tin or metal container. Garnish with saffron strands and raisins.
Steam for 45 mins.