12 h 30 m
– In a muslin cloth lined colander, pour the yogurt and then gather the ends of the cloth and squeeze the excess water out from the yogurt. Tie this cloth in the kitchen faucet or any knob to let the all the water drip out of the yogurt.
– In a heavy bottom pan, combine the milk and the heavy cream and bring it to boil. Let it simmer until they get thicker and reduced.
– Now add the crushed jaggery and mix it well.
– Turn off the flame and let the mixture cool down to lukewarm temperature. – Remove the yogurt from the cheese cloth and add it to this milk mixture.
– Whisk it well so the yogurt is distributed evenly and well mixed.
– Now pour it into individual clay pots or ramekins and cover it with aluminum foil. Place it in a warm spot and let it ferment.
– Once set, refrigerate it and then serve cold.