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Curd and treacle
මී කිරි සහ කිතුල් පැණි (meekiri saha kithul pani): thick buffalo milk curd set in clay pots, drenched in kithul palm treacle (plus 8 hours setting)
Driving the southern coast road past Tangalle towards Hambantota, you pass stall after stall stacked with round clay chatties of meekiri, the firm, slightly sour curd made from buffalo milk, with bottles of dark kithul treacle hanging beside them. Turned out into a bowl and flooded with treacle, it is the South's great dessert: cool, rich and tangy against the smoky, toffee-like sweetness of the palm syrup, eaten after lunch or as a snack in the heat of the day. Setting it at home is easy with pasteurised buffalo milk or creamy whole cow's milk, a spoon of live curd and a warm spot overnight. The mistake that ruins most first batches is adding the starter while the milk is still too hot, which kills the culture and leaves you with warm milk in the morning. Chef's tip: unglazed clay pots draw out a little whey, which is why traditional curd is so thick; soak them in water and dry them well before using.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the curd
- 4 ¼ cups pasteurised buffalo milkor whole cow's milk plus 100 ml double cream
- 2 tbsp live plain curd or yogurtat room temperature
To serve
- ½ cup kithul treacleor palm jaggery melted with a little water
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Method
0/5 doneStep 1: Bring 4 ¼ cups pasteurised buffalo milk to the boil in a heavy pan, then simmer over a low heat for 10 minutes, stirring, until reduced by about a tenth and slightly thickened.
15 minStep 2: Take off the heat and cool to about 43–113°F, when you can keep a finger in it for 10 seconds; this takes about 30 minutes.
30 minStep 3: Whisk 2 tbsp live plain curd or yogurt with a ladle of the warm milk until smooth, then stir it back into the pan.
Step 4: Pour into clean, dry clay pots or a ceramic bowl, cover with a cloth or plate and leave in a warm, draught-free place for 6–8 hours until set and wobbly, like soft custard.
Step 5: Chill for at least 2 hours. Serve straight from the pot or turned out, with plenty of ½ cup kithul treacle poured over.
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 10 g
- Carbs
- 32 g
- Fat
- 19 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does curd and treacle take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of pasteurised buffalo milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
- What can I use instead of live plain curd or yogurt?
- Sour cream or buttermilk, same amount.
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