BUFFALO CURD WITH TREACLE: THE HEALTHY DESSERT

MUCH LIKE THEIR counterparts in India, Sri Lankan desserts offer a medley of aromas and flavours by imbibing spices and organic sweeteners. Coconut milk, rice flour, and treacle are the staple ingredients that make the foundation for most Lankan desserts. If you have a sweet tooth but are conscious of your diet, don’t curb your cravings. Instead, go for buffalo curd with kithul treacle. Also known as mee kiri, this dessert is ubiquitous in its homeland. To aid natural fermentation, buffalo curd is sealed and set aside overnight in kiri hatti, a baked clay pot that lends it natural flavour. In the small village of Ayagama, Samarakkody’s (samarakkody-holdings.business.site) presented me with a large portion of this healthy dessert with a handful of tropical fruits over lunch. I was on a tour of their cinnamon factory when they surprised me with a lavish home-cooked meal. We concluded our delightful chat with this calming dessert, which works wonders in the coastal humidity. Just bedew the creamy buffalo curd with palm treacle, add a dash of grated coconut, and dig in!

The creamy buffalo curd can be topped with palm treacle.

Fresh buffalo milk is stored overnight in clay pots.