In a heavy bottomed vessel, heat the milk. After a boil, turn the flame to low and keep heating the milk until it is reduced to half. Keep stirring while you are heating it.
Take a heavy wok and add sugar in it. Caramelize the sugar on medium flame.
Add the caramelized sugar to the hot milk and keep stirring it. Also add cardamom powder. Heat and stir until all the caramel has dissolved. Cool the milk
Add all the curd to it and mix well. Pour the mixture in kulhads and place them covered in a warm place for 10 hours.
Cool it and serve it chilled! (It might take longer for the curd to set)