Mango Egg Pudding

Take milk in a vessel, add cardamom powder and boil till it is reduced to about three fourths of the original volume. Filter to remove cardamom particles.

After the milk is cooled, add all eggs, condensed milk, vanilla essence, mango pulp and sugar. Blend the ingredients thoroughly.

Grease the inner surface of another vessel with ghee and transfer the ingredients into this vessel

Add three cups of water to a deep bottomed pressure pan. Place the vessel at the center of water bath, replace lid and cook for about twenty minutes without the weight. The contents get solidified.

Take the vessel from the water bath and invert into a wide plate. Serve hot. Or Allow the pudding to cool, refrigerate and serve in ice-cream cups topped with vanilla ice -cream.