Ingredients:

• 1 cup – Curd beaten
• 1 cup – Milk
• 1 tin (400 gm) – condensed Milk
• 5 – Almonds sliced
• 10 – Pistachio nuts sliced
• 5 – Raisins
• 2 cups – water

Method:

1. Beat together curd, milk and condensed milk till well blended.
2. Add almonds, pistachio and raisins. Mix well.
3. Pour the mixture into a 1 litre pudding mould. Cover mould tightly with aluminium foil securely tied.
4. Pour water into a pressure cooker.
5. Put grind in cooker. Place mould on grind.
6. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 20 mins.
7. Remove cooker from heat. Allow to cool naturally.
8. Open cooker. Take out and uncover mould. Allow to cool to room temperature.
9. Drain off water if any.
10. Refrigerate until well chilled (approximately 5 hours)
11. Place a beautiful serving dish on top of mould and invert.
12. Shake gently to release. Remove mould. Serve cold.

Recipe courtesy of Fazil