Bring the water to the boil in a saucepan and stir in the natural yoghurt. Reduce heat to low, then add the milk, semolina and sugar. Stir until mixture thickens.

To make miok, melt the butter in a small saucepan over medium heat, then stir in the yoghurt. Bring to the boil, stirring constantly, and continue to cook for 20 minutes or until butter and yoghurt separate.

Immediately remove from heat once yoghurt granules turn a pale, nutty colour.

Serve kuindiong topped with miok.