Silken beancurd (tofu) 1/2 inch cubes
Thick yogurt whisked
Green cardamom powder
Saffron (kesar) dissolved in 1 tbsp of milk
a few strands
Pistachios blanched and sliced
Blend together yogurt and beancurd till smooth. Add a little milk and blend again.
Pour the mixture into a bowl. Add condensed milk and mix well. Add green cardamom powder and saffron milk and mix well.
Pour the mixture into a silicon bowl and sprinkle pistachios over. Cover and steam in a steamer for twenty to twenty five minutes.
Cool to room temperature and then chill in the refrigerator.