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
January 24, 2013
- 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)
- Roast cashew nuts dry and set aside.
- Grease a flat baking sheet with a little butter and set aside.
- Pour milk, water and sugar into a heavy-bottomed pan and turn on the fire on a medium flame.
- Continue stirring slowly for 8 to 10 minutes.
- 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.
- The mixture is getting thicker and thicker and starts to go out of the pan.
- Remove from the fire and place on the greased tray and press flat with a spatula. (* Warning: the mixture gets extremely hot)
- Leave it on for about five minutes or until it hardens, then cut it into squares or your desired size.
- Serve these milk toffees as a dessert.
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