Milk Toffee (Kiri Toffee)

March 26, 2013 | 8 Comments

"One of the most cherished sweets of my childhood. Whether it's home made or bought from a grocery shop, milk toffee is such a milky, nutty & sweet pleasure to indulge. "Kiri Toffee" 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."

Prep Time

10 Min

Cook Time

35 Min

Ready In

45 Min







Milk Toffee (Kiri Toffee)

Total Servings


1 Can Condensed Milk (400g)
220 Grams Caster Sugar
2 Tablespoon Butter
1/4 Can Water (use condensed milk can)
50 Grams Cashew Nuts (cut in to pieces)
1 Teaspoon Vanilla Essence


Step 1
Brush the butter on a baking tray and keep it side.
Step 2
In a non stick pan combine condensed milk, water, sugar and butter all together and stir well for about 5 minutes.
Step 3
Now heat a non stick pan over medium heat stove and keep stirring for about 20 minutes, until the mixture start to get thick & color changed to light brown. Make sure the mixture is not get stick to the pan or get clumpy, make sure to stir regularly.
Step 4
When mixture started to become a thick paste add vanilla essence in to the pan and mix well, then add cashew nuts and keep stirring for further 15 minutes.
Step 5
Now its the time to transfer the mixture to a buttered tray. Spread the mixture in the tray to matching even height & while the mixture is warm cut into your favorite shapes (diagonal or square). Let it cool for about 30 minutes before you serve.

Step by step directions in images:

Step by step directions in images:

Reviews (8)

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  1. Rashkev says:

    I love your recipes cz its really easy to follow them & its very testy. can you please update the recipe for fish bun(malupan)

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