Boil milk in a heavy bottomed pan on low heat.
Keep stirring at regular intervals so that it doesn't stick to the bottom and burn.
In another pan put sugar for caramelising on low heat. It will melt on its own.
When the milk is reduced to half and it becomes a little thick, add in the caramel and milk together. Mix it well together.
Do not worry if the caramel becomes like a lump it will melt in the milk gradually.
Let the mixture come to luke warm temperature.
Now blend the curd nicely and mix it with the milk mixture.
Stir nicely and keep it for setting in a bowl or an earthen pot. (The earthen pot will enhance it's flavours.)
In summers, it will take 3-4 hours to set.
When it is set then place it in the refrigerator for at least 2 hours.
Serve it chilled for best taste.