Prep 5 mins
Cook 30 mins
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
- 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.