Kiri Pani (Yogurt And Treacle) - cooking recipe

Ingredients

14 ounces yogurt (200g)
8 ounces jaggery (225g)
1/2 cup water

Preparation

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.