First make a masala (spice mix) by toasting the cumin, coriander and cardamom seeds, black peppercorns, chilli flakes and turmeric in a dry frying pan over a low heat for 2–3 minutes. Grind to a powder in a coffee grinder.
Put the coconut in a bowl and pour the boiling milk over it. Let steep for 20 minutes. Boil the eggs for 8 minutes, refresh in cold water and refrigerate.