Back to 4 servings 4 cups thick full-fat curd or whole-milk yogurt, buffalo milk curd if you can find it; full-fat Greek yogurt works well 1 cup dark palm treacle or jaggery, kithul treacle is traditional; grated or crushed jaggery also works 0.5 cup water, only if using jaggery 0.25 teaspoon ground cardamom, optional 2 tablespoons toasted coconut flakes or chopped cashews, optional, to garnish
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1 Step 1: If using jaggery, combine it with the water in a heavy-bottomed pan over low heat and stir until fully dissolved.2 Step 2: Raise the heat to medium and simmer gently for 15 to 20 minutes, stirring now and then, until the syrup is thick and pours like maple syrup. A drop on a cold plate should firm up quickly without running.3 Step 3: If using treacle from a jar, warm it gently over low heat just until it pours easily; do not boil.4 Step 4: Strain the syrup through a fine-mesh sieve into a jug, stirring in cardamom if using.5 Step 5: Spoon the curd into serving bowls and smooth the tops gently.6 Step 6: Drizzle the warm treacle over the curd just before serving, starting with less and adding more to taste. Scatter with toasted coconut or cashews if using.getsaucepan.com/r/f3f811e4-9dd4-5807-85ff-bbbbdb50eabf
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