Eggs, jaggery, cashewnuts paste, coconut milk mixed and baked in ramekin moulds. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Eggs, Jaggery (gur)
Cuisine Fusion
Course Desserts
Prep Time 0-5 minutes
Cook time 4-5 hour
Serve 4
Taste Sweet
Level of Cooking Moderate
Others Non Veg

Ingredients list for Sangia

  • 6 Eggs
  • 1 cup Jaggery (gur) grated
  • a pinch Salt
  • 1/2 cup Cashewnut paste
  • 1/2 teaspoon Nutmeg powder
  • 1 teaspoon Green cardamoms crushed
  • 1 cup Fresh coconut milk


  1. Preheat oven to 150° C.
  2. Break eggs into a bowl, add jaggery, salt, cashewnut paste, nutmeg powder, crushed cardamoms and coconut milk and whisk till well combined.
  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.
  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.

Nutrition Info

Calories 2311
Carbohydrates 60
Protein 179.7
Fat 150.2