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, add milk and jaggery and beat well until it froths.
Add the nutmeg powder and cinnamon powder and mix again.
Pour this mixture into a large microwaveable dish and cover.
Cook in the microwave cooker in low heat for ten minutes or until the top starts to become jelly like.
Sprinkle the cadju nut pieces on top.
Cook further in low heat until the Vattalappam is firm but not hard.
Remove the dish and rest for 2 minutes.
Open the cover and insert a bread knife in the middle and if the liquid is clear light brown then it is done.
If not cook again in low heat until the liquid is clear.
Do not overcook or in higher temperatures as it becomes hard.