Heat the milk in a heavy based pan and reduce it to 1/4th its 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 to about 40 degree C.
Stir in the curd. Pour in the mixture into a terracotta or clay pot and keep in a warm place to set. Serve chilled.
NOTE: Make sure that the milk is not too hot when the curd is added.
Key Ingredients: Milk, Jaggery, Yogurt