Mix the castor sugar with the coconut milk till dissolved.

Beat the egg yolks till creamy and add to the coconut milk and mix the flour in it thoroughly (ensure no lumps are formed). Also add the nutmeg and cardamom.

Take a deep pan, about 6 inches in diameter and put a tablespoon of clarified butter in it. Place it under a grill on medium heat.

Take it out of the grill and pour sufficient batter in the pan to cover the bottom about ½ inch in thickness.

Place on grill again for about 2 minutes and let it cook till it is deep brown in color.

Remove from grill; put a dessert spoonful of clarified butter over the cooked layer, followed with enough batter to cover the first layer, about ¼ inch thick.

Repeat this process till all the batter and clarified butter have been completely used.

The last layer has to be the clarified butter. When cool, transfer to a dish, keeping the first layer face down. Decorate the last layer with a few slivers of toasted almonds if desired.

Cut into slices before serving.