Full fat milk – 4 cups
Sugar – 2 tsp
Jaggery – 3 tbsp
Curd – 2 tbsp
In a sauce pan take milk and sugar and let it boil in medium flame. Keep stirring in between. Cook till the quantity is reduced to half.
In a separate pan take jaggery and little water. Keep it in less flame. Let it get caramelised. Add this to the milk and stir.
Allow it to cool for some time. Transfer it to a pot.
Now add curd to it and leave it for 8 hours. Keep it in fridge for 2 hours and then serve.