Making of the Caramel syrup: In a thick bottom pan, take the sugar.
Continue stirring it while heating it. Sugar would start melting and would turn brown in colour. Remove it from fire and pour the warm water slowly.
Place it on fire again and bring it to a boil, keep stirring. Cool it and store it in an air tight container in the fridge and use it when needed for pudding, cakes etc.
Making of bread pudding: Chop of the sides of the bread. You could preserve the chopped out, hard portion of the bread, to make bread crumbs for any other dish.
Soak the white portion of the bread in milk. Leave it for about half an hour. Meanwhile, heat the ghee/butter and fry the cashews and raisins. Grease the pan on its inside and pour the caramel syrup to spread it on the bottom of a pan.
In a mixer, beat the egg. Pour in the remaining milk to the mixer, soaked bread, sugar, pineapple essence, crushed cardamom and crushed nutmeg. Beat it well. Pour it onto the greased pan.
Heat a pressure cooker. Immerse the pan into the cooker and steam it on medium heat. Once half cooked (after about 7-10 minutes), spread the roasted dry fruits on top of the pudding.
The pudding should be ready in 15-20 minutes or till a knife inserted comes out clean and the pudding gets a jelly like texture. Once cooled, place it in the refrigerator and serve chilled.