Imagine a dessert that transports you to the vibrant streets of Sri Lanka with just one bite - a creamy, coconut-infused toffee that dances between traditional flavor and pure indulgence. Kiri Aluwa Milk Toffee is not just a recipe; it's a cultural experience that will revolutionize your sweet tooth's expectations! This irresistible treat combines the richness of milk, the sweetness of sugar, and the exotic touch of cardamom into a dessert that's both simple to make and extraordinary to taste.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Sri Lankan
Serves: 12 pieces
Ingredients
- 1 cup kiri (milk)
- 1 cup sugar
- 1/2 cup grated coconut
- 1/4 teaspoon cardamom powder
- 1 tablespoon butter
Instructions
- Gather all the ingredients: 1 cup of kiri (milk), 1 cup of sugar, 1/2 cup of grated coconut, 1/4 teaspoon of cardamom powder, and 1 tablespoon of butter. Ensure that you have a heavy-bottomed saucepan and a spatula or wooden spoon for stirring.
- In the heavy-bottomed saucepan, combine the 1 cup of kiri (milk) and 1 cup of sugar. Stir the mixture well to dissolve the sugar completely in the milk.
- Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring continuously to prevent it from sticking to the bottom of the pan.
- Once the mixture reaches a boil, reduce the heat to low and continue to cook, stirring frequently. This will help to evaporate the excess moisture and thicken the mixture.
- After about 10 minutes of cooking, add the 1/2 cup of grated coconut and 1/4 teaspoon of cardamom powder to the saucepan. Stir well to incorporate the coconut and cardamom into the mixture.
- Continue to cook the mixture for an additional 15-20 minutes, stirring constantly. The mixture will begin to thicken further and will start to pull away from the sides of the pan when it is ready.
- Once the mixture reaches a thick, fudgy consistency, add 1 tablespoon of butter. Stir well until the butter is fully melted and incorporated into the mixture.
- Remove the saucepan from the heat and allow the mixture to cool for a few minutes. Meanwhile, prepare a flat surface or a greased plate to pour the mixture onto.
- Pour the thickened toffee mixture onto the greased plate and spread it evenly using a spatula. You can smooth the surface to your desired thickness, typically about 1/2 inch thick.
- Allow the Kiri Aluwa Milk Toffee to cool completely at room temperature. Once set, you can cut it into 12 equal pieces using a sharp knife.
- Store the Kiri Aluwa Milk Toffee in an airtight container at room temperature. Enjoy this delicious Sri Lankan treat as a sweet snack or dessert!
Tips
- Use a heavy-bottomed saucepan to prevent burning and ensure even heat distribution.
- Stir continuously during cooking to avoid sugar crystallization and achieve a smooth texture.
- Watch the consistency carefully - the mixture should pull away from the pan sides when ready.
- For extra flavor, consider toasting the grated coconut lightly before adding to the mixture.
- Use a candy thermometer if you want precision, aiming for soft-ball stage around 235-240°F.
- Grease your cutting surface or plate with butter to prevent sticking.
- Allow the toffee to cool completely before cutting to ensure clean, neat pieces.
- Store in an airtight container to maintain freshness and prevent hardening.
Nutrition Facts
Calories: 109kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
