Melt the jagerry on stove top. Microwave the chocolate for 30 seconds. If it’s not melted, mix it with the jagerry to melt it completely.
Take yoghurt, coconut milk, home made condensed milk, low fat cream and whisk them well.
When the jagerry and chocolate mixture is lukewarm add to the yoghurt mix and whisk everything well until properly combined, smooth and creamy.
Take oven safe bowls or earthen pots, pour the yoghurt into them. Place the pots on a tray. Fill the tray with hot water in such a way that the bottom of pots are immersed in water.
Bake in a preheated oven at 180 degrees for 30 minutes or until the top is firm.
Allow it to come down to room temperature then refrigerate for 3-4 hours before serving.
