Bebinca
(rich layered pudding)

Ingredients:
1 kg castor sugar
3 cups of coconut milk (extract of 2 coconuts)
20 egg yolks
100 gm flour
1/2 tsp grated nutmeg
2 tsp cardamom essence
1 cup clarified butter (ghee)

Method:
Mix the castor sugar with the coconut milk till dissolved. Beat the egg
yolks till creamy and add to the coconut milk and mix the flour in it
thoroughly, without any lumps. Add this to the mixture of coconut milk,
sugar and eggs, along with the nutmeg and cardamom.

Take a deep pan, about 6 inch in diameter and put a tablespoon of clarified
butter in it. Put it under a grill (medium heat). Take it out of the grill
and pour enough batter in the pan to cover the bottom about ½ inch in
thickness. Put under the grill for about 2 minutes and let it cook till it
is a deep brown in color. Remove from grill, put a dessert spoonful of
clarified butter over the cooked layer, following it with enough batter to
cover the first layer, about ¼ inch thick.

Repeat this process till all the batter and clarified butter has been used
up in the same way. The batter must always be in the same proportion. The
last layer has to be the clarified butter. When cool, turn out onto a dish,
keeping the first layer face down. Decorate the last layer with a few
slivers of toasted almonds if desired. To serve, cut into slices.

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