3 Kithul juggery halves (about 3 cups)
2 cups thick coconut milk
1/4 tsp nutmeg (saadikka)
1/4 cup cashew nuts, halved
Break the juggery into pieces.* Put into a saucepan with 1 cup of water and cook under medium heat till the juggery has completely dissolved. Remove from fire and add the coconut milk.
Beat the eggs till frothy.
Next add the coconut-juggery mixture to the eggs, little at a time, while beating continuously. Make sure not to add the whole mixture to the eggs all at once, since this will curdle the eggs.
Transfer to a heat-proof bowl or pan. Add the cashew nuts. Now you can cook the watalappan either on the stove or the oven.
Tie the brim of the bowl with plastic wrap or oil paper. Set in a saucepan with water about 3 inches high. Boil till set (approx. 40-50 mins).
Cover the bowl with aluminum foil. Set in a larger pan with water about 1 inch high. Bake at 375 F for an hour.
*If the juggery is difficult to break, just put it whole to the pan. After a few minutes of cooking you will be able to break into pieces.
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