Sometimes, the best desserts require absolutely zero cooking. “Kiri Pani” (Curd and Treacle) is exactly that. It is the most authentic, iconic, and refreshing Sri Lankan dessert you can have. The combination of slightly sour, thick buffalo curd with the rich, floral sweetness of pure Kithul treacle is a match made in heaven.
Ingredients
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Authentic Buffalo Curd (Mee Kiri), traditionally set in a clay pot.
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Pure Kithul Treacle (Kithul Pani).
Method
There is no cooking involved here! The key is to serve it cold. Keep your clay pot of curd in the fridge for a few hours before serving.
Scoop a generous portion of the thick, creamy curd into a bowl.
Drizzle a heavy pour of Kithul treacle right over the top.
