- Position an oven rack in the center of the oven and preheat the oven to 300°F (150°C). Coat a 9 inch (23 cm) square baking dish with butter or ghee.
- In a heavy-bottomed pot over high heat, bring the full-fat milk to a boil. Turn the heat to medium-low and stir in the condensed milk and sugar. Cook for 15 minutes, stirring continually, until the sugar dissolves and the mixture thickens. With a slotted spoon, remove any milk residue. Remove the pot from the heat and let the milk mixture cool for 10 to 15 minutes until it becomes tepid.
- While the milk cools, in a large bowl, combine the eggs, vanilla, nutmeg, and crushed cardamom seeds. Using an electric mixer, beat on high speed for about 2 minutes until mixed well and foamy.
- Once the milk mixture is tepid, slowly stir in the egg mixture. Mix well. Pour the custard into the prepared baking dish.
- Bake for about 1 hour until the custard is set. Remove from the oven and let the pudding cool to room temperature before placing it in the refrigerator for at least 1 to 2 hours to set.
- Top with nuts and raisins, if using, before serving. To store, transfer to an airtight container and refrigerate. Use within 2 to 3 days.
— Recipe from Pakistan: Recipes and Stories from Home Kitchens, Restaurants, and Roadside Stands by Maryam Jillani