Soak the saffron with milk and set aside for 5 minutes. On the side, take a bowl and add the condensed milk to it.
Next add in the yogurt. I haven't yet tried with fat free yogurt. And when I do, will update the post.
Next add in the cardamom and the saffron milk.
Mix well until combined.
You can either use a stainless steel container or a ramekin that is food+heat safe. The important criteria should be that it fits into your 2L pressure cooker.
Now place the ramekin inside the pressure cooker and pour down 1 cup of water to the sides of the ramekin. You can close the ramekin with a small lid to prevent water from getting into it although I usually don't (for no apparent reason!)
Close it with a lid and the weight on a medium flame.
Set the timer to 15 minutes. We are going to go only by time.
The whistles will start coming but we are going to ignore them. I think you would get 30+ whistles easily in this time period. But don't worry about it.
Switch off the heat the minute 15 minutes are up. Let the pressure settle down.
Open it and insert a knife or toothpick to see if its done. It should come out clean. If you notice, because I did not close it with a lid, some water has gone inside the ramekin. But its not a problem at all and doesnt affect the taste/texture.
Just close it with a lid and slant it on its side to pour out any liquid inside. Or you can always unmold it on a plate and do the same.