Make hung curd first. This is done by hanging the curd by tying it for around four hours, so that almost all the water is drained out. At the end of four hours, gently press the cloth from outside so that the residual water is also gone.
When you open the cloth, the curd should feel solid and dense.
Add the condensed milk and mix lightly by hand. In a mixer, pulse until the mixture resembles a smooth a paste. Add the toasted almonds and raisins. Pulse for a few seconds.
Pour the mixture into three ramekins. Bake uncovered in the middle rack for 20 min at 140?C, ensuring that the top doesn't get brown. Let it cool at room temperature (or refrigerate to make it colder) and if you like, serve with unsalted, pistachios or almonds sprinkled over the top.