Thick yogurt, whisked
Almonds, blanched and peeled
Pistachios, blanched and peeled
Heat sufficient water in a pressure cooker. Take milk in a deep stainless steel pan. Add condensed milk and yogurt and whisk together till well blended.
Add almonds, pistachios and raisins and mix. Cover the pan with cling wrap and seal it all around.
Make a few slashes on the top and place the pan in the cooker. Put the lid on and steam the cooker, without putting the weight, for about forty minutes.
Take it out of the cooker and set aside to cool to room temperature. Chill in the refrigerator before cutting into smaller pieces and serving.