Label
All
0
Clear all filters

Vattalapam

Rate this recipe

banner
Preparation info
  • For

    Six

    • Difficulty

      Easy

Appears in

By Peter Gordon

Published 1997

  • About

This is a dessert I first made at Rogalsky’s restaurant in Melbourne. I’d been reading through some exotic cookbooks and came across a dish that was described as the ‘national dessert of Ceylon’. Over the years I’ve asked numerous Sri Lankans if this is something they have at all often. Some say yes, others no. Anyway, it’s a fantastically rich and densely flavoured dessert and serving it with mango or papaya helps to cut through that richness - though my ad

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title