Instructions: Line colander with several layers of cheesecloth and set over bowl. Pour in yogurt and stir. Let whey drip into bowl, scraping cloth periodically, until yogurt is reduced by one-third, about 1 1/2 hours.

Whisk jaggery and rose water into thickened yogurt until smooth. Spoon into four dessert dishes and refrigerate until firm, about 1 hour.

*Jaggery is a brown sugar made from sugar palm trees. It is available in Indian stores.

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