Preheat the oven to 180C.

Beat the egg yolks, butter and sugar till pale yellow and fluffy. Keep aside.

In a separate mixing bowl, beat the egg whites and 1 tsp sugar till they form soft peaks. Keep aside.

In another mixing bowl, take the milk and fresh malai. Add the grated coconut, sprinkle in the baking powder, add a drizzle of rose water. Give it a hearty stir. Add to the egg yolk - butter - sugar mix, mix lightly.

Now gently fold the beaten egg whites in.

Grease the ramekins with butter, pour the batter, do not fill more than 2/3rd of the ramekins. Bake for 15-18 minutes or till the skewers come clean.

Garnish with toasted coconut. Serve warm.