Sri Lankan Buffalo Curd and Treacle: A Traditional Dessert Worth Trying

Some of the best food experiences are the simplest. Buffalo curd with kithul treacle is just two ingredients, yet it is one of Sri Lanka's most loved desserts.

What is buffalo curd?

Buffalo curd, known locally as meekiri, is a traditional fermented dairy product made from buffalo milk. It is thick, creamy and gently tangy. It is often sold in traditional clay pots in markets and roadside shops, particularly in parts of southern Sri Lanka, and is usually served chilled.

What is kithul treacle?

Kithul treacle is made by reducing the sap of the kithul palm into a thick, dark syrup with a deep, caramel-like flavour. It has its own character, quite unlike refined sugar syrup.

Why do they work together?

Creamy and tangy meets deep and sweet. The method is simple:

1. Spoon chilled curd into a bowl, or eat it from the clay pot.
2. Drizzle over kithul treacle.
3. Add more to taste.

Some people prefer a light drizzle, so the tang stays. Others like it sweeter. Either way, no decoration is needed.

A taste of the south

Buffalo curd is particularly associated with southern Sri Lanka, including areas such as Hambantota. If you buy it on your travels, choose fresh curd from a reputable local seller.

It is also a dessert of home and hospitality, served after meals and to welcome guests.

Is it worth trying?

Yes, especially if you like creamy desserts, local ingredients or palm-based sweeteners. If you are new to buffalo curd, start with a small portion and add the treacle gradually. It is a dairy product, so take care if you have dairy allergies or dietary restrictions.

Get it complimentary at our class

Every guest at Ceylon Cooking Class in Hikkaduwa ends their cooking class with curd and kithul treacle, complimentary of charge, after eating the traditional meal they cooked. The class is private, costs $15 per person, and includes complimentary hotel pickup within 15 km of Hikkaduwa.