Tie the yogurt in a cheesecloth, hang, 3-4 odd hours, to allow all the water to drain.
Transfer the hung yogurt to a bowl, pour the reduced milk and whip till creamy and smooth.
Add the nolen gur, give it another hearty stir. Feel free to add more gur if you want it sweeter.
Pour the yogurt - reduced milk mix into ramekins, cover tightly with aluminium foil.
Steam for 15minutes or till just set. Do not over-cook. Allow the steamed yoghurt to cool to room temperature.
Refrigerate for 3–4 hours. Serve.