PUDDING

INGREDIENTS: 3 slices of bread,1/2 litre milk, 3 eggs, 5 tablespoons sugar, 8 cardamoms pounded,1/4 teaspoon saffron, 1 and half  tablespoons of ~ugar for caramel.    METHOD: Heat the saffron in a metal bowl on very low fire. When it cools, crush with fingertips and keep aside.   Place the middle container of the pressure cooker on fire. When it is heated put in 1 and half tablespoon of sugar. It will burn and become golden brown. Pour 2 tablespoons of water.The burnt sugar will turn into golden brown syrup. Hold the container with tongs and swirl it so that the syrup spreads all over the bottom of the container and also gets stuck to the sides. Keep it to cool.   Heat milk in a pot. Break the slices of bread into bits and put in the hot milk. When the milk cools a little add sugar and churn briskly so that the bread pieces get well mixed with the milk and no clots remain. Taste and if more sugar is needed add a little more.   Break the eggs in a bowl. Lift up the yolks and putthem in the milk-bread mixture. Beat the whites till light and fluffy and pour in the mixture. Now whisk the mixture well and pour in the container, kept ready with caramel prepared in it. Take care that you do not stir it otherwise the caramel will get mixed up in the mixture and spoil the taste and colour of the pudding.    Fill the bottom container half with water. Over this container, place the container filled with the mixture for pudding.   Sprinkle powdered cardamoms and crushed saffron. Cover container with a plate.   Put the lid on & pressure cook for 15 minutes. Put off the fire.    Let the pressure be released on its own accord.   Uncover and take out the container & quickly turn it upside down on a plate. Tap on its back and carefully lift up the container. There will be a delightful golden brown pudding in the plate. Cut into diamonds and serve steaming hot.