Preparation info

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Appears in

The Sugar Club Cookbook

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