Wattalappan

• 150 g (5½ oz/1 cup) kithul jaggery
• 200

Preheat the oven to 160°C (310°F/Gas Mark 2½). Break the jaggery into chunks.

Put the jaggery, coconut milk and water into a medium saucepan set over a low heat, and simmer until the jaggery melts. Set aside to cool.

Put the eggs, cardamom, nutmeg and vanilla essence in