Ingredients

Thick curd ( mosaru// dahi )—2 cups

Condensed milk—1 cup

Milk —1/4 cup

Almonds ( badami//badam)—15

Pistachio—2 tablespoon

Saffron ( kesari//kesar)—1 pinch

Cardamom powder ( ellaki//elaichi)—1 teaspoon

Method

Soak almonds in hot water for a while and remove skin.

Chop them into slices

Then over a large bowl,place sieve and spread a muslin cloth .

Add 2 cups of curd ,and squeeze gently to remove water.

(You can also hang the cloth along with curd for an hour to remove water.)

Once the curd is without whey transfer to a bowl.

( you will get one cup of curd at this stage)

Whisk well.

Then add milk along with saffron strands and whisk to smooth and creamy mixture.

Next add in condensed milk and mix again until well combined.

Add in cardamom powder and mix everything well together.

Pour this mixture to a greased bowl or container or steel box with a lid.

Garnish with almonds and pistachios.

( you can also garnish after pudding sets)

So that steamed vapour doesn’t fall back into yogurt mixture.

Take a steamer or kadai or deep vessel add water and place a stand inside.

Place the bowl in steamer and steam for 25 to 30 minutes on low medium flame or steam until knife comes out clean when inserted.

Remove from steamer and let it cool completely.

Refrigerate for at least 2 hours to set completely.

After it sets de mould it onto a plate ( garnish with nuts if required),cut into slice and serve.