Healthy dessert made with jaggery
Heat jaggery in a pan along with 1 teaspoon water on medium flame.
Swirl it as it starts melting. When melted fully, pour this caramel in the baking pan.
Tilt the baking pan to and fro so that the caramel covers the base of the pan fully. Do this by tilting the pan only, without using any spatula.
In the blender jar, add all the ingredients listed under 'for custard' and blend for 30 to 40 seconds.
Ensure that the caramel has set in the baking tray. Do so, by touching it lightly. If not then wait for some time till it sets. If set then put the custard over it.
Cover the baking pan with foil or a lid.
Take a 2 or 3-litre pressure cooker and put 1.5 cups water in it and keep a stand on it. I used 5 ltr PC. Put the covered vessel on the stand in the pressure cooker. You can keep it without the stand also.
Close the lid of the pressure cooker, fix the weight also (whistle). Do not remove the gasket or the whistle of the pressure cooker. Use it the way you use it normally for making curries.
Switch on the gas stove to medium flame. The flame should be such that it covers half of the base of the pressure cooker.
Set the timer for 15 minutes.
After 15 minutes switch off the gas stove and wait till the pressure settles down.(around 3 minutes)
Now open the pressure cooker, take out the vessel.
Check for its doneness by inserting a toothpick. Besides this, you can check by pressing it lightly and also by looking at the sides. When done, it leaves sides of the pan too. However, if you feel that it is not done (though chances are rare) then steam it for 5 more minutes.
Keep it in the refrigerator for a few hours.
At the time of serving, take the bowl out, insert a knife around its edges and invert it directly on the serving dish.