• Initially take a strainer and place a cheesecloth on it and add the yogurt and squeeze out all the whey out of it and hung it or place a weight on it to loose all the water for about 20-30 min.
• Now heat a thick bottomed pan and add the milk and let it boil, keep stirring intermittently, until it reduced by 80% and thickens and let it cool down to room temperature.
• Now take a mixing bowl and add hung yogurt and whisk until smooth and then add the boiled milk and give a nice whisk.
  
• Now add in cardamom powder, date syrup or any choice of sweetener you like and give it a nice whisk until it reaches a smooth consistency.
  
• Now add some more syrup in the ramekins and slowly transfer them to the 6 ramekins or little earthenware pots and cover them with Aluminium foil and keep aside.
  

Using Microwave method

• Preheat the oven to 125C/255F and in a baking tray add 2 cups of water and place the ramekins on tray and place them in the oven.
• Bake them for 20-25 mins and take them out and cool to room temperature and refrigerate overnight(recommended) or at least for 4-5 hours.

Using Instant-pot method

• Fill the inner pot with 2 cups of water and place a steel wire and slowly place the ramekins and stack them.
• Close the lid, seal the vent and pressure cook on high for 18 mins and let the pressure release on its own(NPR) and later refrigerate them overnight(recommended) or for at least 4-5 hours.
• Serve as is in the ramekins or unmould them by slowly running the knife through sides and place a serving plate on it and flip fastly and give a tap until you can feel it dropping on to the plate.
• Add in more syrup if you like, top with some pumpkin seeds, pistachio dust and serve.
  
• Serve chilled overnight for best results