Jaggery flan

This jaggery flan made with coconut milk is famously known as wattalappam, made for festivals and celebrations. It is Eid-ul-Adha today, Eid mubarak to all the friends.

6 eggs

1 cup jaggery melted in 1/4 cup water in a saucepan *

1/8 tsp salt

1 cup thick coconut milk *

1/4 tsp cardamom powder

1/4 tsp cinnamon powder optional

2 to 3 cloves optional

1/2 tsp vanilla optional

1 to 2 tbsp cashew nuts optional

* Can use a small container of coconut milk, make thick coconut milk with coconuts or use equivalent amount of coconut milk powder to make thick milk.

* This flan will taste good only with Jaggery, the colour of the flan will depend on the quality of jaggery. It won't be tasty with brown sugar. Jaggery or gur, also known as panela will be available in Indian/ Sri lankan or Latin American grocery stores.

Melt the jaggery with 1/4 cup water and let it cool, if the jaggery is soft grate or crush it without using the water.

Beat all the ingredients in a blender. Strain the mixture at least twice using a thin sieve and discard the foam, pieces of the spices and jaggery that doesn't go through the sieve. Put the mixture into a heat proof bowl or aluminum bowl.

Put 2 cups of water in a large pan and place the bowl inside where the water bath is reaching about 2/3rd of the bowl. And cover the pan with a tight lid.

Steam in medium high heat for about 20 to 25 minutes until a knife inserted in the middle comes out clean. If adding cashews on top added it in the middle when it is about 5 minutes into the steaming.

Let it cool and then put in the fridge covered for about an hour before serving it cool or at room temperature.

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