Heat a cooking pot and add 2 1/2 cup of full cream milk and let it boil.

Add 1/2 cup sugar and mix well. Make sure to avoid forming milk layer on top, so to avoid it, keep stirring.

After the milk is boiled completely, let aside and heat another small pot and add the rest sugar to caramelize it. Don't make it too dark as the dish will taste a little bitter. You can add the sugar on the basis of your preference. Some people don't prefer much sweetened dish, so its up to you. {Instead of caramelized sugar, you can add jaggery as well}

Once the sugar is caramelized, take one cup from boiled milk and add it to the caramelized sugar and mixed it well, so that all the caramel is dissolved in milk. Then after its completely mixed, add it to the rest hot milk and whisk it well using the whisker.

After whisking it properly, let the milk be warm for a while.

After milk is warm, add 2 1/4 tbs of full fat yogurt and whisk it well again using the whisker. [Make sure the milk is not hot]

Note : the yogurt should not have any water while its added into the warm milk. so before you start the process, add the yogurt into the strainer so that if any water is there in the yogurt, it gets separated.

After its whisked well, add it to the Matki [Earthen Pot]. I recommended to use matki, Firstly because it gives a good taste and smell, secondly it soaks all the moisture. Its the best option. If you don't have matki, plastic bowl can also be used.

Once the milk mixture is added into the matki, close it properly with two layer of aluminium foil and let aside in kitchen for at least 17 hours. Make sure you don't open it or move it. If in summer, usually the yogurt forms with 12 to 13 hours depending on the kitchen temperature.

For fast progress, or especially in warm and cold weather, heat one large pot which fits the matki, put the stove at lowest heat and cover the matki with towel properly and put it inside the pot and close it well with lowest heat for 7 minutes. And off the stove and let it be there for 15 to 17 hours without moving or opening the pot.

Once the yogurt is set for the corresponding time, without opening it, put matki in the fridge and let it cool for at least 5 to 6 hours. And serve cold with pistachios or roasted almonds.