Kiri Pani (Yogurt And Treacle)

This is the most traditional of Sri Lankan desserts. The buffalo milk yogurt which is set in eathenware pots, has a delicious layer of cream. It is always eaten with treacle (kitul pani ) which can be made by boiling down jaggery which can be bought in Sri Lankan shops. Greek yogurt made from ewe's milk is an excellent subsitute.

(Preparation time 5 minutes. Cooking time 30 minutes)

Ingredients

• 2 200g (7oz) cartons of yogurt
• 225g (8oz) jaggery
• ½ cup water.

Ingredients

1. 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.