Boil the milk with sugar until it becomes 1/3 its original quantity. This takes about 20-30 minutes. Cool and keep aside.
. Pre-heat the oven to 180°C. Whisk the eggs briskly and add all the other ingredients (except the raisins) to the reduced milk.
Now stir this into the eggs and transfer to a greased baking pan. The charoli must float to the surface. Now scatter the raisins evenly in the pan.
Bake in the oven for 50 minutes or until browned from the top and cooked. To check doneness, insert a knife or skewer into the custard, if it comes out clean, it is cooked.
Leave to cool and then refrigerate for a couple of hours before