Watalappan in easy way

WATALAPPAN IN EASY WAY(deliciouse dessert in Srilankan style)
for 20 people
  500gKithul juggery halves
15 eggs
2 cups thick coconut milk(I mug) prefer coconut powder milk to keep more days)
1/4 tsp nutmeg (saadikka),cardamoms 7
1/4 cup cashew nuts, halved
Break the juggery into pieces or into 2.* Put into a saucepan with 1 cup of water with nutmeg, cardamoms and cook under medium heat till the juggery has completely dissolved and when syrup in good coloure too. Remove from fire and leave to be bit cool and add the coconut milk.
Beat the eggs seperately whites and yellows till frothy. (prefer with hand beater or half with electric and half with hand if u make in large quantity)
Next add the coconut-juggery mixture to the eggs, little at a time, while beating continuously. Make sure not to add the whole mixture to the eggs all at once, since this will curdle the eggs.
Transfer to a heat-proof bowl or pan.. Now you can cook the watalappan either on the stove or the oven. at final decorate with cashew halves after 20 min stove or oven and cont. cook(optional)
not to dissapear the nuts or after finish decorate with as u wish. ( cook with a pan is easy to serve.
or can put in to small cups and steam also easy to serve)
Stove-top directions: prefer
Tie the brim of the bowl with plastic wrap or oil paper. Set in a saucepan with water about 3 inches high. Boil till set (approx. 40-50 mins).
(Oven directions: never get the real appearance with holes in pudding
Cover the bowl with aluminum foil. Set in a larger pan with water about 1 inch high. Bake at 375 F for an hour. )