Ingredients:

• 400 ml – thick Coconut Milk
• 5 – eggs
• 200 gms – Sugar
• 5 – Cardamom pods
• 120 gms – raw Rice
• Salt – a pinch
• A few Almonds or cashew – to garnish
• Ghee or Butter – to grease the pan

Method:

1. Soak the raw rice in warm water for 1 hour, grind it with little bit of water to make it into a smooth paste.
2. For coconut milk if you are using fresh coconut, take the first set of milk or if you are using powder follow the package instructions to get thick coconut milk.
3. Beat egg, sugar and coconut milk together with a beater until they are mixed together well and the sugar is completely dissolved, add salt to it and then add the ground rice and mix well.
4. The mixture should be like a pouring custard consistency.
5. Powder the seeds of the cardamom and add it to the mixture.
6. Grease a round cooker pan or similar to that which you can use in the cooker, pour the mixture, place a plate on top of it, keep it inside the cooker with water.
7. The water level in the cooker should be just below the pan. Steam in the cooker without whistle for 30 minutes.
8. Insert a knife or skewer to check if it’s cooked. The skewer should come out clean.
9. Take it out from the cooker, allow it cool a bit, cut it down into slices, garnish with cashew or almonds.
10. Recipe Courtesy: Taste of Pearl City

Recipe courtesy of Ayeesha Riaz