Beat the Eggs : Crack 4 eggs into a large mixing bowl. Using a hand whisk or your hands, beat the eggs continuously for 10 minutes. Note: Do not use an electric beater; the manual whisking creates the traditional airy texture.
Prepare Fresh Coconut Milk : Grind 1 cup of freshly grated coconut with 1/4 cup of water. Filter it through a muslin cloth or fine strainer to extract 1.5 cups (300ml) of thick, rich
Add 1 cup of palm jaggery powder: Add palm jaggery powder to the coconut milk and whisk until fully dissolved.
Combine Milk and Eggs: Add beaten eggs slowly. Whisk manually for 10 minutes. Then add sugar (optional) and cardamom powder. Mix well.
Strain and Rest : Lightly grease a baking tray or thick-bottomed pan with ghee or coconut oil . Pour the mixture into the tray through a fine strainer to remove any undissolved jaggery or egg bits. Let the mixture rest in the tray for 10 minutes.
Prepare the Steamer: Bring water to a rolling boil in your steamer. Ensure there is enough water to last for 40 minutes of steaming, but not so much that it touches the bottom of the recipe tray.
Steam the Pudding: Place the tray inside the steamer and cover it with a tight-fitting lid (or foil) to prevent water droplets from falling onto the pudding. Steam on medium heat for 30 to 40 minutes without opening the lid.
Check for Doneness: After 30 minutes, insert a toothpick/Knife into the center. If it comes out clean, it is ready. If not, steam for another 5–10 minutes.
The Cooling Phase: Once cooked, remove the tray from the steamer. Let it cool to room temperature, then let it rest for 3 to 4 hours (or refrigerate over night ) to allow the flavors to develop and the texture to set.
