Start the process with boiling milk in the heavy bottom pan. Let it come to a boil.
Reserve half of the sugar for caramelising and add the rest to the hot milk.
Let the milk boil and reduce to half the quantity. Turn off the heat.
In the mean time caramelise the reserved sugar. Heat sugar in a pan over low heat.
Keep stirring until the sugar is caramelised to nice golden brown colour. Turn off the heat.
Add a tablespoon of water to the caramelised sugar so that it doesn't harden.
Mixing both and fermenting milk to yoghurt::
Add this caramelised sugar to the reduced milk and stir until well blended.
Let the milk cool just until it is warm (but not hot).
Now add the yogurt to the caramelised milk and mix well.
Add cardamom powder (optional) and mix well.
Pour into serving dishes/ earthen pots and set overnight in a warm place.
Once the yogurt is firm, put it in the refrigerator for few hours before serving.
Serve chilled topped with some coarsely crushed pistachios or any fresh fruits of your choice.