Take full fat milk in a heavy kadai or pan. Keep flame to low or medium-low and begin to heat milk.

Stir occasionally when the milk is getting heated. Let the milk come to a boil.
Then continue to simmer the milk on a low flame stirring often.

Scrape the dried milk solids from the sides and add to the simmering milk.

Sim milk till it reduces to ½ of its original volume.
Allow the milk to Lukewarm

Add the chopped palm jaggery. When adding jaggery, the milk should be little warm so that it is easily dissolved

Add cardamom powder. Mix well and let the milk become warm.
It should be warm – if you dip your finger in the milk, your finger should feel comfortably warm but not hot.
Now add 2 tablespoon curd.

Mix well and allow to set for about 12 to 14 hours

When it is set keep it in fridge

Serve cold with your favourite dish.

Enjoy