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

How to Make Farzana Ka Taj

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