Meanwhile finely chop or grate 175 to 180 grams palm jaggery. You will need ¾ cup finely chopped palm jaggery.
After 8 or 9 minutes, add the chopped palm jaggery. When adding jaggery, the temperature of milk can be 60 to 65 degrees celsius.
Mix very well till all the jaggery is dissolved.
Add ½ teaspoon cardamom powder. Mix well and let the milk become warm.
Check the temperature of milk. It should be warm – meaning if you dip your finger in the milk, your finger should feel comfortably warm but not hot. If you have a cooking thermometer, you can check the temperature. It should be between 40 to 44 degrees celsius.
Now add 2 tablespoons curd.
With a whisk mix very well. The curd should dissolve in the milk. If you want you can even beat the curd before you add.