In a heavy bottom pan heat milk at medium flame.

When the milk starts to boil reduce the flame to low and let it thicken to half the quantity.

While thickening/reducing the milk stir, occasionally so that the milk does not stick to the bottom of the pan.

When the milk is reduced to half, turn off the flame. Add half the amount of sugar and cardamom powder into it. Caramelize rest of the sugar.

Now to caramelize the sugar take a separate pan add sugar and heat at medium flame. (Keep Stirring)

Let the sugar melt and form a syrup.

Keep stirring the sugar constantly. When sugar melts completely and is caramelized, add to the thickened milk. Mix well.

Let it cool down slightly.

When the milk mixture is just lukewarm and not too hot, add curd to it and mix well.

Pour in the yogurt mixture on to earthen pots or glass bowls.

Cover with a foil or a plastic wrap.

Keep the pots in a warm place untouched for about 8 hours or overnight. (Its better to cover with a warm piece of cloth as well).

Make sure to leave them untouched otherwise you will not get thick yogurt.

After resting for 8 hours the yogurt will set.

Refrigerate them for 1 hour minimum and serve chilled.