Ingredients:

• 2.25 cups – curds
• 1 cup + 1 tbsp – Milk
• 1 cup + 1 tbsp – condensed Milk
• 1/4 tsp – Cardamom powder
• a pinch of Saffron dissolved in 1 tsp warm water
• To decorate: fruits and nuts (black grapes, chickoo, strawberry, pistachios, badam, etc.)

Method:

1. Pour curd into a fine strainer. When some of the water has drained and the curd is reduced to half its volume, pour into a bowl and beat till smooth.
2. Add milk, condensed milk, cardamom and saffron. Mix well and pour into a pudding dish.
3. Pour enough water in the rice cooker pan to come up half way up the pudding bowl.
4. Place an upturned aluminium plate in the cooker, place the dish on it and cover with a lid.
5. Switch to “rice cooking” mode. When the water in the cooker begins to boil, push the switch to “keep warm” mode.
6. Switch off when the cheese cake is set.
7. Remove the dish and chill in the refrigerator .
8. Serve decorated with fruits and nuts.

Recipe courtesy of Barkha Java