Break the eggs into a bowl. Beat till smooth using a hand whisk.

Add in the melted jaggery, coconut milk and cardamom powder and whisk till the mixture gets completely incorporated.

Oil an 8 inch pan well and pour the mixture into it.

Steam it for 15-20 minutes till set. Through the halfway stage, drop in the cashewnuts on top and continue till done. When touched, the top portion will be non-sticky.

Allow to cool in the pan, cut and serve. It can be served hot or cold.