Ingredients:

• 1 cup – plain yogurt beaten
• 1 cup – Milk
• 1 tin (400 g) – sweetened condensed Milk
• 5 – Almonds
• 10 – Pistachio nuts sliced
• 5 – Raisins
• 2 cups – water

Method:

1. Beat together yogurt, milk and condensed milk till well blended.
2. Add almonds, pistachio nuts and raisins and mix.
3. Pour the mixture into a 1 litre pudding mould.
4. Cover mould tightly with aluminium foil.
5. Fill a large bowl with water and bring the water to boil. When the water is about to boil put the covered mould into water, reduce the heat and cover the bowl. Cook for 20 minutes.
6. Remove the bowl from heat. Allow to cool naturally.
7. Open the cover. Take out and uncover mould.
8. Allow to cool to room temperature. Drain off water if any. Refrigerate until well chilled.
9. Place a serving dish on top of mould and invert. Shake it gently to release.

Recipe courtesy of Nabanita