Sangia Eggs, jaggery, cashewnuts paste, coconut milk mixed and baked in ramekin moulds. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 17 Aug 2015 in Recipes Course New Update Main Ingredients Eggs, Jaggery (gur) Cuisine Fusion Course Desserts Prep Time 0-5 minutes Cook time 4-5 hour Serve 4 Taste Sweet Level of Cooking Moderate Others Non Veg Ingredients list for Sangia 6 Eggs 1 cup Jaggery (gur) grated a pinch Salt 1/2 cup Cashewnut paste 1/2 teaspoon Nutmeg powder 1 teaspoon Green cardamoms crushed 1 cup Fresh coconut milk Method Preheat oven to 150° C. Break eggs into a bowl, add jaggery, salt, cashewnut paste, nutmeg powder, crushed cardamoms and coconut milk and whisk till well combined. Pour this mixture into individual ramekin moulds and cover with foil. Place the moulds in a baking tray and fill it with water sufficient enough to rise half way up the moulds. Place the tray in the preheated oven and bake for thirty five to forty minutes. Remove from oven, cool down to room temperature. Chill the moulds in the refrigerator for one to two hours. Remove sangia from the moulds, arrange them on serving plates and serve cold. Nutrition Info Calories 2311 Carbohydrates 60 Protein 179.7 Fat 150.2 #Cashewnut paste #Eggs #Fresh coconut milk #Green cardamoms #Jaggery (gur) #Nutmeg powder #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article