Sri Lankan Recipes

Touch upon Sri Lankan Milk Toffee by Dhanish

This milk and toffee recipe is one of our oldest and most popular recipes – loved by everyone in our family. I love the milk and the crispy cashew taste in it. This is a common Sri Lankan sweet that is popular during the festive seasons such as Sinhala-Tamil New Year.

Sri Lankan milk toffee

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January 24, 2013

Sri Lankan milk toffee

ingredients

  • Whole cream sweetened condensed milk – 397g
  • Sugar – 200g
  • Water – 200ml / half can of condensed milk can
  • Butter – 2TBS
  • Cashew nuts (roasted & chopped) – 40 g / 20 Nos
  • Vanilla essence (optional) – 1TSP
  • Cardamom pod (roasted & powdered) – 2 pieces (optional)

manual

  1. Roast cashew nuts dry and set aside.
  2. Grease a flat baking sheet with a little butter and set aside.
  3. Pour milk, water and sugar into a heavy-bottomed pan and turn on the fire on a medium flame.
  4. Continue stirring slowly for 8 to 10 minutes.
  5. Milk toffee

  6. When the mixture starts to boil and thickens, add the butter, chopped cashews, cardamom powder, and vanilla essence and stir for another 12-15 minutes.
  7. The mixture is getting thicker and thicker and starts to go out of the pan.
  8. Remove from the fire and place on the greased tray and press flat with a spatula. (* Warning: the mixture gets extremely hot)
  9. Leave it on for about five minutes or until it hardens, then cut it into squares or your desired size.
  10. Serve these milk toffees as a dessert.

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