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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For more recipes related to Sangia checkout Basic Fatless Sponge Cake, Caramel Custard, Ande ka Halwa, Lemon Strawberry Tart . You can also find more Desserts recipes like Fruit Delight Toffee Banana Split Carrot Cupcake with Cream Cheese Frosting Kesari Shrikhand
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
Method
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.
Nutrition Info
Calories : 2311 Kcal
Carbohydrates : 60 gm
Protein : 179.7 gm
Fat : 150.2 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
