Desserts Sri Lankan Style

By Shyamali Perera

Desserts Sri Lankan Style is a part of a series of cookbooks that acknowledge the importance of year-round culinary traditions while showing how an island culture continues to shape modern food choices and cooking methods. Cooking a wide variety of Sri Lankan meals doesn't require a lot of effort, an array of equipment, and guesswork. This short collection of simple, authentic dessert recipes includes, Kiri Dosi (Milk Toffee), Pol Dosi (Coconut Rock), Curd, Watalappan, and the famous Sri Lankan Love Cake will help cooks all over the world bring their families together around the table throughout the year.

• Language: English
• Publisher: Shyamali Perera
• Release date: Jun 23, 2021
• ISBN: 9781005659967

Shyamali Perera

Shyamali Perera was born in Colombo, Sri Lanka. . Fleeing the Sri Lankan civil war, Perera and her family emigrated to California in 1989. She trained as a teacher at UCI and UCLA and worked as an educator for thirty years in Orange County. Since retiring from full-time childcare, Perera has dedicated herself to writing, with two children's books in publication and four due for release soon. Perera published Curry & Rice: Three Generations of Sri Lankan Recipes as an eBook in 2014 and a paperback in 2020, to coincide with the release of her Sri Lankan Style series of seven cookbooks. Perera lives in Southern California with her family and is currently working on her next children's book.

Book preview

DESSERTS

SRI LANKAN STYLE

Recipes by Shyamali Perera

Series 8

Copyright

Copyright©2020 Shyamali Perera All rights reserved

No part of this book may be used, reproduced, transmitted or sold in whole or part in any form (print or digital) without the written consent from the author.

All art work in this book, owned by Shyamali Perera. All photography credit to Shyamali Perera, Adobe Stock, BigStock, and Shutterstock royalty free stock photography.

Disclaimer

The material presented in this book is for informational purposes only. Please note that some ingredients mentioned in this book might not agree with first time users and food tasters

Dedication

In loving memory of my dear Thatha, who passed away on February 13,