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Kiri Aluwa (Milk Toffee)
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Kiri aluwa (milk toffee or kiri toffee) is a traditional recipe of delicious cardamom flavored soft toffee with crunchy cashew nuts, that is very popular in Sri Lanka.
Course: Dessert
Cuisine: Asian, Sri Lankan, Vegetarian
Servings: 24 toffees
Author: Sarah-Eden Dadoun
  • cup sweetened condensed milk
  • 8 oz. caster sugar
  • 5 tablespoons butter , divided
  • ¼ cup water
  • 2 oz. cashews , crushed and roasted
  • 1 teaspoon vanilla essence
  • 2 pinches ground cardamom , roasted
  1. Grease a 9-inch (22cm) square pan with about 2 tablespoons (20g) of butter. Place it in the refrigerator.

  2. In a nonstick pan, combine the evaporated milk, water, sugar and butter. Mix well for about 5 minutes.
  3. Place the pan on medium heat and continue stirring for about 20 minutes, until the mixture begins to thicken and the color turns light brown. The mixture should not stick to the pan. Stir very regularly.
  4. When the mixture begins to bubble and gets a little thicker, add the vanilla essence and cardamom and mix well. Continue stirring for 5 minutes.
  5. Add the cashews and continue stirring for another 10 minutes.
  6. Transfer the mixture to the buttered mold.
  7. Spread the mixture evenly over the entire surface of the mold and, while the mixture is still hot, pre-cut equal squares.
  8. Let cool for about 45 minutes before serving.