This is an eggless version of the iconic Sri Lankan dessert. The freshly ground aromatic spices lend the characteristic flavour to this silky smooth dessert.
- Cloves 3
- Cardamoms 3
- Cinnamon 1 piece, 3cm
- Mace 2 blades
- Corn flour 4 tablespoons
- Water 100ml
- Thick Coconut milk 400ml (2packets, 200ml each)
- Palm sugar/ jaggery powder ½ cup or to taste
- Finely chopped nuts (I used cashew nuts, almonds & walnuts) 6 tablespoons
- Honey to drizzle on top
Crush cloves, cardamoms and cinnamon into a powder.
Mix corn flour with water. Combine coconut milk with corn flour mixture and palm sugar/jaggery and crushed spices. Cook stirring till it begins to boil. Lower the heat and continue to cook stirring for 2 more minutes. Remove from fire and stir in 4 tablespoons of chopped nuts.
Divide the mixture into 6 individual serving dishes. Cool and chill in refrigerator at least for 4 hours.
To serve, drizzle ½ teaspoon of honey over each portion and sprinkle with remaining nuts.