Pour the fresh curd in a bowl lined with muslin cloth. Make sure that the curd is fresh, thick and not sour.
Tie the ends of the cloth together and tie it a height (I used my kitchen cabinet handle) and place a bowl beneath it. Let this stay for an hour or so, gently squeeze off excess water from time to time.
Once all the excess water has been removed, creamy thick curd would be left behind in the cloth.
Empty the contents of the cloth carefully onto a bowl. Add mango pulp, condensed milk and cardamom powder.
Using a hand whisk, mix the ingredients really well making sure there are no lumps.
Pour it into earthen pots or oven safe bowls or silicone moulds. Don’t fill it to the brim.
Cover the tops with aluminum foil and wrap it tightly.
To steam – bring the steamer with enough water to heat, place the covered bowls and close the lid. Steam for 15-20mins on medium flame. To bake – Pour water in a tray or pan, place the bowls and bake at 180°C for 25-30mins.
When the tops are no longer wobbly and look set, remove from heat/oven. Let them come down to room temperature.
Set them in fridge until ready to serve (minimum 30 mins) and garnish with chopped almonds and pistachios.