10 eggs
400g juggery
3 cup of coconut milk
3 crushed cardamoms
100g cashew
10 spoon of sugar

First of all make a caramel:
Keep small pan on medium heat with 5 spoon of sugar, leave it till get the golden brown. Then put 1/4 cup of water and balance sugar. It will get harder, don't worry stir well, it will melt. Turn off the heat and leave it to cool.
Grate the juggery. Mix it with coconut milk till melted. Then beat the eggs well, then add the coconut mixture to eggs and beat continuously. Add cardamoms. Put this mixture to tray/bowl and sprinkle cashew top of it.

Put 4 cups of water into a large baking tray. Place it on the middle self and switch on the oven. After the oven is heat keep your watalappam on that hot tray and cover it. Cook for 15 mins, then open the bowl and add caramel on top. Cover it again cook for another 15 mins. Check it with a tooth pick. If perfect, the tooth pick will come out clean.

Note: always keep the baking tray with water. If it evaporates, add more water.