Mix together bread pieces, sugar, 1/4 tsp. cardamom powder, kewra water and milk. Keep aside to soak for 15-20 minutes.
Heat ghee in a pan and saute the spinach puree along with the remaining cardamom powder till all the moisture is evaporated. Set aside to cool and then mix with the bread. Add the sliced nuts too and stir well.
Pour this bread mix into a greased steel container. Close with an aluminium foil and poke few holes on the surface.
Steam for 25-30 minutes on a medium flame in a pressure cooker, minus the vent. Set aside to cool and refrigerate for an hour.
While serving, invert it on a serving plate and garnish with almonds and pistachios. Enjoy just as it is or as an after-meal dessert.
