In a heavy-bottomed pan or pot, add milk and bring it to a boil.
1 litre milk
Once the milk reaches a boil, reduce the heat to low and simmer. Keep stirring continuously to avoid sticking to the bottom.
After simmering for about 10-15 minutes and the milk thickens slightly, add yogurt. Continue stirring as the milk will start to curdle.
1/2 cup yogurt
Keep stirring at intervals as the mixture gradually starts to thicken and change color. Cook for 5-8 minutes.
Now, add 1/4 cup of jaggery to the curdled milk. Mix everything well. Cook till the jaggery melts.
1/4 cup jaggery or sugar
In a separate saucepan, add the jaggery. Cook till the jaggery melts and gets a caramelized brown color.
1/4 cup jaggery or sugar
Add the jaggery syrup to the curdled milk. Combine everything well.
Once the mixture turns a rich brown color and attains a thick consistency, add cardamom powder. Mix well.
1/2 tsp cardamom powder
Keep stirring until the mixture leaves the sides of the pan and attains a (pudding) halwa-like consistency.
Garnish with chopped nuts and serve warm.
1/4 cup nuts
