1. In a bowl beat 2 eggs with a hand mixer or with a fork well.
2. Now add milk, pepper powder, cardamom powder to the egg mixture and beat for 1 more minute.
3. Finally add the condensed milk to the above and beat for 2 more minutes.
4. Now pour 1.5 cups of water in a pressure cooker and place this bowl covered with lid.
5. Cover the pressure cooker lid and cook for 45 to 50 minutes on medium flame without whistle.
6. Junnu is ready.
7. It is good if refrigerated after 5-8 hours.

Note:

• This recipe can be prepared alternatively with the lactating milk of cows or buffaloes, but all times lactating milk is not available.
• The steel or aluminium bowls are pressure cooker safe. So u can actually mix and cook junnu in the same bowl or transfer into small steel desert serving bowls and pressure cook in them.
• If u don`t like to have the pepper powder and cardamom powder to be cooked and chewed while eating, u can actually boil the whole milk with these pepper and cardamom powder for 5 minutes, and then cooled and strain before adding it to the beaten egg mixture, so that the flavour of pepper and cardamom is absorbed by the milk.