Kiri Pani Recipe

Heat and reduce milk

Pour 4 cups whole milk into a medium heavy-bottomed saucepan. Add the lightly crushed cardamom pods, pandan leaf (if using), and 1 tsp salt. Bring to a gentle simmer over medium heat, stirring occasionally to prevent skin forming and to avoid scorching. Reduce heat to low and simmer gently until milk reduces by about 20–25% and slightly thickens, about 15–20 minutes.

Sweeten and cool

Remove the pandan leaf and bruised cardamom pods (or leave in for stronger flavor if desired). Stir in 3 tablespoons granulated sugar until dissolved. Taste and adjust sweetness. Transfer the milk to a heatproof bowl, let cool to room temperature, then chill in the refrigerator for at least 1 hour until cold. Chilling also helps flavors meld and the milk to thicken slightly.

Make spiced jaggery syrup

In a small saucepan combine 1 cup water, 3 tablespoons jaggery (or dark brown sugar), 2 cloves, cinnamon stick, and the sliced ginger if using. Bring to a gentle boil over medium heat, stirring so the jaggery dissolves. Lower heat and simmer for 5–7 minutes until the syrup is aromatic and slightly reduced. Taste and adjust sweetness — it should be sweet with a warm spice background.

Strain and cool syrup

Remove from heat, discard the whole cloves, cinnamon stick and ginger slices by straining the syrup through a fine sieve. Let the spiced syrup cool to room temperature, then chill briefly in the refrigerator if you prefer a cold drink. The syrup can be kept refrigerated in a sealed jar for up to 5 days.

Combine milk and syrup

When both components are cold, add a few ice cubes to serving glasses if desired. Pour chilled milk (kiri) into each glass, filling about 3/4 full (about 1 to 1 1/4 cups per serving). Add 1 to 2 tablespoons of the spiced jaggery syrup (pani) per glass, adjusting to taste. Stir gently to combine; the syrup will color and lightly flavor the milk without curdling.

Garnish and finish

Sprinkle toasted chopped cashews or sliced almonds over each glass and add a few grinds of black pepper if you like a subtle bite. Serve immediately while cold. If you prefer a more pronounced sweet-tang, increase syrup to 3 tablespoons per glass.