In a vessel take milk and boil it by continuously stirring on low to medium flame.

Reduce the milk till it becomes half the original quantity.

Chop the palm jaggery into small pieces

Once the milk become thick and creamy add the jaggery to the milk

Once the jaggery dissolves completely switch off the flame. Transfer the milk to a deep vessel.

Bring the milk to room temperature and add curd to it. Mix it well.

Cover it with aluminum foil. And keep it at warm place for 4-5 hours.

Once it’s set keep it in the refrigerator to chill.