Sri Lankan Watalappan

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1. 1Step 1: Shave or grate the jaggery. Heat a pan on medium, add the grated jaggery along with 2 tbsp of water. Cook until dissolved and let it cool.
2. 2Step 2: Whisk the coconut milk into the sugar syrup.
3. 3Step 3: In a separate bowl, whisk the eggs with a pinch of salt and cardamom powder. Add the coconut milk mixture to the eggs and whisk until combined.
4. 4Step 4: Strain the mixture and discard solids. Pour into individual ramekins or one large dish or a stainless steel bowl.
5. 5Step 5: Place the watalappan dish in a large pot with a lid, and fill the pot with water so that a quarter of the dish is submerged in water. Cover and seal the lid with a heavy object on top. Steam for 30 minutes for the ramekins or 40 minutes for a large dish.
6. 6Step 6: Place the steaming insert in Instant Pot and add 2 cups of water. Place the dish on the insert. Close the lid and put the vent in sealing position. Steam for 15 minutes. Once done, force the pressure out by turning the vent. Take the ramekins and let it cool.
7. 7Step 7: Preheat the oven to 350°F. You'll need a larger baking dish. Place the watalappan dish in it and fill it halfway with hot water. Cover it loosely with aluminum foil.
8. 8Step 8: Bake for 30-40 minutes. You want the watalappan to set and the middle to be wobbly. Remove from the oven and let it cool.
9. 9Step 9: You can serve the watalappan as it is or chill for a few hours. Garnish with roasted cashews when serving.