Pour the milk into a heavy bottomed pot and bring it to a gentle boil over medium heat. Stir continuously to prevent scorching and reduce slightly for a richer base. Once it reaches a boil, lower the heat and simmer for 5 to 7 minutes.

Stir in the sugar and optional cardamom powder until fully dissolved. This adds sweetness and a delicate fragrance. Turn off the heat and allow the milk to cool until it reaches a lukewarm temperature, around 40 to 45°C (warm to the touch, not hot).

Rinse the clay pot with hot water and allow it to dry naturally. The slight porosity of the pot allows some water to evaporate during fermentation, helping to thicken the curd.

In a small bowl, mix the yoghurt starter with a spoonful of the warm milk to loosen it. Gently whisk this into the rest of the milk, ensuring even distribution without creating foam. Avoid vigorous stirring.

Pour the milk mixture gently into the clay pot. Do not disturb it once poured. Cover loosely with a cotton cloth or foil to allow natural air contact while keeping dust out.

Place the pot in a warm, undisturbed area for 6 to 8 hours, or overnight. A consistent warm environment (around 30 to 35°C) is ideal. Avoid moving the pot during this time to prevent the curd from breaking.

Once set, transfer the pot to the refrigerator and chill for at least 2 hours. This not only firms the curd further but enhances the creamy texture and flavour.

Scoop gently into small serving bowls, keeping the top layer intact for presentation. Serve plain or topped with a sprinkle of crushed pistachios or a few strands of saffron. Avoid mixing before serving to preserve the natural layers.