|Published||Jun 8, 2010||Cooking Time||10 Minutes|
|Recipe Type||Desserts/Sweets||Preparation Time||20 Minutes|
|Ingredient||Egg||Standing Time||10 Minutes|
Description: Easy Egg pudding cooked in steam, a famous dessert served after breakfast among Muslim families of south Tamilnadu.
Recipe of Nasrin Amanullah
|Coocnut Milk (Thick)||200||ml|
|Cashew, Almonds (Roasted In Ghee)||20||Numbers|
1. Beat the eggs with a hand blender for about 10 mins. 2. Now add the sugar and beat till it dissolves. 3. Now drain this mixture, which you used to drain coconut milk. 4. Add the coconut milk, cardamom powder and mix well, add roasted nuts. 5. Transfer this mixture to another stainless steel bowl and cover it with silver foil, make sure no water will enter during steaming. 6. Now pour some water to the pressure cooker to fill upto the bottom of the bowl and place the bowl. 7. Cook this mixture for 10 mins. 8. After pressure releases, you can take it off and place it onto the flat plate upside down. 9. Now the nuts will be on top and it will be easy to cut and serve. 10. This can be also served cold by keeping in fridge.
Posted Jun 8, 2010