Heat the milk in a heavy based pan and reduce it to 1/4th it's quantity.

Heat the jaggery in a heavy saucepan and melt it down using 10 ml of water.

Add the jaggery to the boiling milk and stir well.

Cook for another 5 minutes and cool down.

Stir in the curd. Do make sure that the milk is not too hot when the curd is added. Pour in the mixture into a terracotta or clay pot and keep in a warm place to set. Serve chilled.