This dish did not really originate from Yarlpanam but inherited from Malays. This is usually served as a dessert after meal more commonly with celebration meals.
Coconut milk 3 cups
Jaggery 500 Gms
Eggs large 8
Cinnamon ¼ teaspoons
Nutmeg grated ¼ teaspoons
Cashew nuts 20
In a liquidiser, break the eggs and beat them until it froths.
Add milk and jaggery and mix well,
Add the nutmeg powder and cinnamon powder and mix again.
Pour this mixture into either a large dish or small serving dishes and place cut cashew nuts pieces on top of the fluid.
Then steam in a steamer till this becomes firmer.
Else cook in an oven - cover the dish with foil paper and place the dish in a baking tray filled with water and bake this in an oven till it gets firm.