Lightly beat the eggs.

Grate/Shred the jaggery and mix it with the water. Boil till the jaggery has melted.

Allow the melted jaggery to cool. Now add it little by little to the beaten eggs along with the coconut milk, a little at a time, and continue to beat.

Add the powdered cloves, cardamom, nutmeg and cinnamon along with the rose essence and mix.

Pour into a greased bowl. Cover with grease proof paper/ tin foil securely and steam for about 1 - 1 1/2 hours.

Sprinkle with cashew nuts before serving.