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