First Grate the coconut, add very little water and grind to a smooth texture in a mixie. Strain out the fresh thick coconut milk. It should not exceed 150-200ml.
Paste the badam and cashews along with some milk.
Then beat egg, thick coconut milk and sugar.
When sugar dissoves add cardomom powder, salt and badam cashews paste.
Finally pour ghee and mix it thoroughly. And add condensed milk.
How to steam:
In a pressure cooker add liberal amount of water. Pour the mixture into a dish suitable for steaming and place it into the cooker, over a ring mold and let it steam for 30 to 35 minutes.
To make sure it is cooked properly, take a skewer and insert it into the middle of the pudding. It should come out clean.
Cut into pieces and serve.