Kiri Pani (Yogurt and Treacle)
"I haven't made this myself. This recipe was given to me by an Indian woman that I know after I asked for it. It's sooo good. This is the most traditional of Sri Lankan desserts. Traditionally it's served over buffalo milk yogurt. It's set in eathenware pots and has a delicious layer of cream. It is always eaten with treacle (kitul pani) which can be made by boiling down jaggery. Greek yogurt made from ewe's milk is an excellent subsitute. Posted for Zaar World Tour 05"
- Ready In:
- 35mins
- Ingredients:
- 3
- Serves:
-
4
ingredients
directions
- Plain, Vanilla for Honey yogurt can be used.
- In a heavy-bottomed pan bring the jaggery and the water slowly to the boil.
- The heat should be kept to a minimum until the jaggery has dissolved.
- Once the jaggery has dissolved bring it to the boil and allow to reduce until you have a thick pouring sauce.
- Strain into a sauceboat or jug and pour over the yogurt before serving.
- I was lucky to find my jaggery at a local food co op, but you may have to order if offline.
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RECIPE SUBMITTED BY
My name is Ami and I share my home with my husband, Carey, our two small sons, James and Charles and our daughters Meradydd (it's pronounced Meradith)and Kathrynn. Until recently, I was a Specialist in the National Guard. I'm pretty eclectic in my studies and I've learned a lot becuase of that since I don't limit myself. Right now I'm taking classes for animal care. I've also been studying a lot about herbalism and really enjoy learning about that. My mother and I also run a home based business for natural soap, balms, etc. We use only the most the natural ingredients available. I'm also a Mary Kay consultant. Busy, huh? :D I love to read and learn new things. My husband says our books will be the death of us. LOL. I love to cook and experiment. I also like to take walks, rain or not.
