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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I found it in the THURSDAY magazine's latest issue. It was submitted by Suganthi Kannan. I haven't tried it personally, but it sure looks very good. Ingredients:
1 cup yogurt |
1 cup milk (use low-fat if you wish) |
1 (400 g) can sweetened condensed milk |
5 almonds |
10 pistachios |
5 raisins |
Directions:
1. Mix everything in a 1 litre pudding mould or stainless steel vessel.
2. Cover tightly with aluminium foil.
3. Pour 2 cups of water in the pressure cooker.
4. Keep the pudding mould on one plate (shouldn't keep directly in the water).
5. Cook for 20-25 minutes.
6. Allow to cool at room temperature.
7. Drain excess water.
8. Refrigerate.
9. Before serving, remove from refrigerator.
10. Keep upside down in a serving plate.
11. Gently shake and remove the mould.
12. Serve chilled.
13. ENJOY!
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