Take a round vessel of steel or aluminium, preferably of 4″ or 5″. Whatever vessel you choose but ensure that it fits into your pressure cooker. Grease it with clarified butter. Keep it aside.
Blanch pistachios and chop these finely.
Chop almonds. Prepare saffron milk
Take hung curd / Greek Yogurt in a bowl and whisk it to smooth and creamy consistency.
Add condensed milk and whisk again.
Lastly add milk, slivered almonds, chopped pistachios, ground cardamom and saffron milk. (Reserve some pistachios and almonds for garnishing).
Mix everything nicely and pour the mixture into the greased vessel.
Sprinkle the reserved pistachios and almonds on the top.
Cover the vessel with a lid or aluminium foil.
Take a 2 or 3-litre pressure cooker and put 1.5 cups water in it.
Put the vessel in the pressure cooker and close the lid of pressure cooker.You don’t have to put any stand or ring in the pressure cooker. Simply put the covered vessel in it.
Switch on the gas stove to medium-low flame. Switch on the gas stove only after closing the pressure cooker lid. No preheating is required. The flame should be such that it covers half of the base of the pressure cooker.
Let it get baked for 15 minutes by the clock. Do not count the whistles. (However, there will be 8 to 9 whistles) during this period.
After 15 minutes switch off the gas stove and wait till the pressure settles down.
Now open the pressure cooker, take out the vessel. By now the yogurt pudding must have set. But still can check for the doneness by inserting a toothpick. If it comes out sticky then again put in pressure cooker and cook for another 5 min.
Invert it onto a plate. Tilt the plate little to remove water, if any.
Invert it once again so that the garnished side comes on top
Once the pudding is set, there are chances that some water gets into the pudding also. So to remove it just tilt the vessel a little.
keep it in the refrigerator for few hours.
Serve with love.