Sri Lanka Watalappan

Preheat oven to 180°C (350°F) and prepare a baking dish or individual ramekins, lightly greasing with coconut milk or neutral oil.

Crack eggs into a bowl and whisk together until well combined and slightly foamy, about 1-2 minutes.

Grate or crumble jaggery finely to ensure it dissolves evenly when combined with the egg mixture.

Add the grated jaggery to the whisked eggs and stir until well incorporated, breaking down any lumps.

Pour the thick coconut milk into the mixture and stir gently until smooth and uniform.

Add water gradually while stirring to achieve a smooth, pudding-like consistency without lumps.

Sprinkle cardamom powder, ground cinnamon, and nutmeg powder over the mixture and stir to distribute the spices evenly.

Add rose essence and mix thoroughly to incorporate the floral note throughout the custard.

Roughly chop or leave cashew nuts whole and fold them into the custard mixture, reserving a few for garnish if desired.

Strain the custard mixture through a fine sieve to remove any lumps and achieve a silky, smooth texture.

Pour the strained mixture into the prepared baking dish or divide among ramekins, filling to about three-quarters full.

Place the baking dish in a water bath (bain-marie) by setting it in a larger pan filled with hot water that reaches halfway up the sides, then bake at 180°C for 40-45 minutes until the custard is just set but still slightly jiggling in the center.