Instructions

1. Make a fine powder of the jaggery as it helps in dissolving, easily and smoothly.
2. In a bowl transfer the yoghurt along with cream and the jaggery. Mix well till the jaggery dissolves and thoroughly blends into the yoghurt and cream mix.
3. Next add the condense milk and the cardamom powder. Mix well and do not allow it to settle down.
4. Pour them into individual earthen mud pots or ramekins. Cover each with aluminium foil.
5. In a baking tray pour around 0.5 inches of water and place the pots or ramekins carefully. Bake  at 180 degree Celsius for approximately 30 mins.
6. Allow to cool then refrigerate them. Serve chilled.