Take a pressure cooker and just remove the whistle from the lid.

Now keep the cooker plate inside it or any plate which has a width of 1-2 inches this would prevent the cake from getting burned.

Fill 1/3rd of the cooker with water.

Now close the pressure cooker and keep it on a medium flame for 15 -20 minutes.

Take a flat bottomed round tin and grease it with oil and sprinkle some flour inside the tin and keep it aside.

Sieve the flour, baking powder, and baking soda together in a bowl and keep it aside.

Meanwhile, for the batter, put the jaggery and 2 tablespoon water in a mixer and blend it into a fine solution.

Take a bowl add the jaggery solution, oil and mix it nicely then add curd, milk, and mango puree in it and mix it again till a fine mixture is formed.

Now add the cardamom powder and slowly add the flour mixture in the wet ingredients and mix it gently.

If you feel the batter is too dry you can add some more milk and mix it.

Now pour the entire batter in the greased tin, now carefully open the cooker and keep the cake tin inside it and close the lid.

Let the cooker be on a medium flame for another 15 minutes then you can reduce it to low flame and let it cook for 40 minutes.

Once done you can just open the lid and check if the cake is done by inserting a skewer or a knife inside it if it comes out clean then your cake is done if not then let it cook on low flame for 10 more minutes.

Once the cake is completely cooked just remove the tin outside and keep it aside for cooling.

Once the cake is cooled down, carefully remove the cake out of the tin and serve it.