Mix freshly made hung curd, fresh cream or thick milk and jaggery together in a large glass bowl. Whisk till jaggery dissolves completely, about 3-5 mins.

Take few earthen or ceramic pots and pour yogurt mixture in them carefully.
Now arrange the bowls in a large baking tray. Fill the half of the pan with steaming hot water in such a way that bottom of yogurt filled ceramic pots are dipped in water.

Cover the top of each pot with small strip of metallic foil completely.
Bake the yogurt in preheated (170C) oven for 30-40 mins at 170C or until yogurt is set.

Serve chilled with dry fruits and fig on top

Once done allow it to cool completely