Ingredients (serves 4)

• 500g Jaggery (Palm sugar)
• 1/2 cup Water
• 8 Eggs – thoroughly beaten
• 1 1/2 cans (600ml) Coconut cream
• 2tsp Vanilla extract or the seeds from 1 Vanilla bean
• 4 - 6 Cardamom pods to taste– opened, seeds taken out and ground into a powder (Don't add outer pods to the mixture)
• 1 tsp Ground nutmeg

Method

1. Melt jaggery in water on a very low heat in a pan into a syrupy constancy. You've got to be careful at this stage as it can burn easily. If you are worried about it burning you can use a bain marie method to melt it down into a syrup. Set aside to cool down a little.
2. Into another mixing bowl add the eggs, coconut cream, vanilla and ground spices. Beat until combined. Then gradually pour in the jaggery syrup while constantly beating. Pouring needs to be gradually or the warm, syrup will turn your mixture into scrambled eggs.
3. Once all combined pour it all into a microwave safe dish and place that dish into another dish, filling it with water to come 1/3 to 1/2 way up the outside. Microwave on high for between 15-25 min. It's best to check it every 5 min once you hit the 15 min mark as cooking times can vary depending on your microwave. Allow dish to cool down fully for a few hours or overnight in the fridge before tucking in.

Notes

Make sure the spices are ground super fine as they tend to settle at the bottom of the dish once cooked and if ground fine enough you'll avoid any gritty texture. There are various varieties of jaggery. I prefer the dark molassesy richness of pure palm sugar. Make sure to check the list of ingredients on the palm sugar you purchase as some palm sugars are blended with varied amounts of cane sugar etc, which to me anyway, is an inferior tasting product. Cutting up the jaggery before placing in pan makes it easier to melt.