Heat the milk in the heavy bottom pan. Once it comes to a boil, reduce the heat and let the milk simmer until it reduces by about a third or so in quantity. Make sure the milk is stirred frequently and that it does not stick to the pan and burn. Mix in the jaggery or sugar till it dissolves.

Take the pan off the heat and let the sweetened milk cool down until it is feels comfortably warm when you dip your finger in it. Mix in the yogurt and then pour this mixture into 4 earthenware pots if you have them, or ramekins. Loosely cover them and let them sit at room temperature or a warm place for about 8 hours or so until firm and set.

Once the yogurt has set, refrigerate till ready to serve. Typically, this made last thing at night and allowed to set overnight. If it is kept out too long it can become sour and inedible.