How to make Sangia - Eggs, jaggery, cashewnuts paste, coconut milk mixed and baked in ramekin moulds.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Eggs (अंडे), Jaggery (gur) (गुड़)

Cuisine : Fusion

Course : Desserts

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Sangia Recipe Card


Hindi: anda
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.

Prep Time : 0-5 minutes

Cook time : 4-5 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Sangia Recipe

  • Eggs 6

  • Jaggery (gur) grated 1 cup

  • Salt a pinch

  • Cashewnut paste 1/2 cup

  • Nutmeg powder 1/2 teaspoon

  • Green cardamoms crushed 1 teaspoon

  • Fresh coconut milk 1 cup


Step 1

Preheat oven to 150° C.

Step 2

Break eggs into a bowl, add jaggery, salt, cashewnut paste, nutmeg powder, crushed cardamoms and coconut milk and whisk till well combined.

Step 3

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.

Step 4

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.