Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Water | not in our table | 0 |
| Rose | not in our table | 0 |
| Cashew Nut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 Eggs
- 250 gm Jaggery
- 250 ml Coconut milk, thick
- 150 ml -water
- pn Cardamom powder
- pn Cinnamon, ground
- pn Nutmeg powder
- 1/4 tsp Rose essence
- 50 gm Cashew nuts
Directions
Lightly beat the eggs. Mix the jaggery and water and boil until the jaggery has melted. Allow to cool. Add melted jaggery and coconut milk a little at a time to the eggs and continue to beat.-Add the powdered cloves, cardamon, cinnamon, nutmeg and rose essence and pour into a greased bowl. Cover with grease proof paper and steam for 1-1/2 hours. Sprinkle with cashew nuts before or after steaming.
Category:Sri Lankan Recipes
Category:Sri Lankan Desserts