Ingredients:
2 200g (7oz) cartons of yogurt
225g (8oz) jaggery
½ cup water.
Directions:
1. 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.
Kiri Pani - Yogurt And Treacle
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