Name: Cashew Milk toffee (Kiri aluwa) recipe by Nafeesa Buhary at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Ingredients: Milkmaid - 400grams; Castor sugar- 220grams; Butter - 2 tablespoons; Water - 1/4 cup; Cashew nuts - 50grams cut into pieces; Vanilla essence - 1 teaspoon

ABOUT Cashew Milk toffee (Kiri aluwa) RECIPE

One of the most cherished sweets of my childhood, "Kiri aluwa" as it widely called in Sri Lanka, is a popular sweet not only among kids but also with adults like myself. As milk and sugar tend to get clumpy & sticky when cooking, make sure to stir often."

Ingredients Serving: 8

Milkmaid - 400grams
Castor sugar- 220grams
Butter - 2 tablespoons
Water - 1/4 cup
Cashew nuts - 50grams cut into pieces
Vanilla essence - 1 teaspoon

Instructions

Brush a baking pan with butter and keep it aside
In a non stick pan combine milkmaid, sugar, water and butter all together and mix well about 5 minutes
Now heat the pan over medium heat and keep stirring for 20mintues. Until the mixture starts to get thick and changed to a light brown colour.
Make sure the mixture is not get stick to the pan or get clumsy.
When the mixture starts bubbling add vanilla essence to it and stir well.
Then add cashew nuts and keep stirring for another 10minutes.
Now transfer the mixture to the baking pan, spread it evenly and while the mixture is warm cut into your favourite shapes.
Milk toffee is ready!! Let it cool for 30 minutes before serving.

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