Curd & Kithul Treacle
Ancient Natural Sweetness
Rich, thick water buffalo curd poured with smoky, amber-gold sweet nectar tapped from wild highland Kithul palm trees. A centuries-old dessert.
The Heritage Story of Curd & Kithul Treacle
The quintessential dessert of the dry southern plains of Ruhuna. Fresh milk from free-roaming water buffaloes (which boasts double the butterfat of cows’ milk) is strained, gently boiled, and poured into unglazed terracotta clay dishes called "Kiri Hatti". The porous clay absorbs excess moisture, allowing natural lactic bacteria to set the milk into a thick, luxuriously velvety, tart curd with no artificial gelatins or sugars. To serve, generous amber ribbons of smoky Kithul palm treacle—tapped high in the forest canopies from wild Fishtail Palms—are poured over the top.
Traditional Clay Pot Mee Kiri
HeritageThick, creamy water buffalo curd set firmly inside earthen dishes, served cold or at room temperature.
Wild Forest Kithul Treacle
Wild Nectar100% natural, unadulterated treacle with a distinct smoky, woody, caramel bouquet.
Shredded Kithul Jaggery Garnish
TextureSolid crystalline chunks of palm sugar shaved atop the curd for delightful crunchy texture.
Curd & Kithul Treacle
Ancient Natural Sweetness
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