At the Sri Lankan grocery store, I saw Larich's Kittul. I had seen my cousin have it with natural yoghurt and ever since I wanted to try it. I had seen some others eat yoghurt with honey and I guessed this must be similar combination. I was curious to the difference between honey and Kittul, they both look the same. So I bought it. It was a large bottle and as I dont usually eat yoghurt as a breakfast dish, I needed to find ways to use it.Otherwise it would end up being, just another bottle in the pantry - unused for a decade.
Jun's baptism lunch was a big event in our house. I decided I'd use some of it here. I would serve a yoghurt breakfast. Natural greek yoghurt served with good quality home made toasted maple flavoured muesli, sprinkled with crushed Ikea's Anna's ginger snaps and drizzled with Kittul and Cherry Berry Jam. I wanted to serve strawberries but I forgot to get it out of the fridge. It was the best idea I had - no preparation, ask a guest to combine it and serve. So easy, but I had not tasted it. They finished all the yoghurt.
A few days later, I thought I should try it, I had left over muesli and Kittul. Delicious.
A Christmas gingerbread house needed to be finished, so I crushed that up into the yoghurt. It has been the sweetest breakfast ever.
