Kinnathappam ~ Jaggery Egg Pudding
Servings 6
Ingredients
- 6 large eggs room temperature
- A pinch cardamom
- 125 gm dark jaggery grated
- 1 tbsp ghee
- 6-8 cashew nuts split
- 10-15 raisins
Instructions
- Keep your steamer (idli cooker works best!) ready with water on the stove top. Let it be on slow flame for the water to start boiling. Keep a deep small pan for steaming.
- Heat ghee in a saucepan. Fry the cashewnuts and puff the raisins.
- Switch off and pour in the pan kept for the pudding.
- Spread the cashews and raisins. Use the ghee to grease all over the pan.
- In a bowl, break in all the eggs. Whisk well with a hand whisk.
- Add in the cardamom and jaggery and continue to whisk till the jaggery is all dissolved and melted into the egg. You don’t need to double the volume, just whisk till the jaggery is melted – a bit of hand work involved, but better, why? I will tell you in the notes!
- Pour this mixture immediately into the pan. Cover with aluminium foil, prick all over using a fork.
- Slowly put it into the steamer and close the lid.
- Steam for 30 to 40 minutes or till the pudding is set and a knife inserted into the center comes out clean.
- Take out of the steamer and allow to cool completely on the kitchen top. You may keep it in the fridge once the pudding reaches room temperature.
- Cut into square pieces and serve!
Notes
Back home, they would beat eggs with a whisk like thing, which has a long handle and a flower looking base, and made with wood. Beating the eggs with it wouldn’t make fluffy so you would get a flat topped perfectly baked pudding. I made the mistake of beating it using my hand beater and therefore got an unlevelled top, which looked more like waves on the sea! That is why I thought it was better to whisk with a normal whisk and by hand. Both ways, there is no compromise in the taste!