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traditional Sri Lankan curd and treacle dessert

Sri Lankan Curd and Treacle Dessert

This classic Sri Lankan dessert pairs thick buffalo curd with dark palm treacle. It’s creamy, gently sweet, and refreshing after a meal. No cooking needed. Just simple ingredients and a calm, comforting finish.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Course: Dessert
Cuisine: Sri Lankan
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 cup buffalo curd or full-fat Greek yogurt
  • 2 –3 tablespoons kithul treacle palm treacle
  • Optional use lightly:
  • 1 tablespoon chopped cashews or almonds
  • 1 teaspoon toasted coconut flakes
  • Pinch of crushed cardamom

Method
 

  1. Spoon the buffalo curd into a small bowl.
  2. Smooth the top gently with the back of a spoon.
  3. If the treacle is thick, warm it slightly until it pours easily.
  4. Do not boil.
  5. Drizzle the treacle over the curd.
  6. Start with less. Add more only if needed.
  7. Sprinkle nuts or coconut on top if using.
  8. Serve right away.

Notes

Use full-fat curd only. Low-fat versions taste flat.
Don’t drown the curd in treacle—the balance matters.
Add treacle just before serving for the best texture and flavor.