First,caramelize the sugar.In a bowl,add 8 teaspoons sugar and keep it on medium to low flame.
Let the sugar melt and let it get dark brown. Make sure it does not burn.
For this use a pan/bowl which you can later pressure cook.
When the sugar has melted and dark brown,move the pan in circular motions such that all the sugar caramel coats the pan evenly.
Leave it aside to cool.
In a bowl,add eggs,2 Teaspoons sugar and vanilla essence.
Beat well,make sure there are no egg white lumps.
To this egg mixture add milk,condensed milk,spice powder and mix well.
Now in a pressure cooker,add water and let it heat.
The caramelized sugar must have cooled down,so now you can pour this mixture in the pan/bowl.
Keep this bowl in pressure cooker and cook it without whistle for 30 mins or till custard is done.
Let the pressure from cooker be completely released.
Take the bowl out and let it cool completely.
When the bowl has cooled down,run a knife from the edges of the bowl, such that pudding will come out clean.
Invert the pudding on a plate or serving dish.
Serve it chilled!!