Cashew Milk toffee (Kiri aluwa) | How to make Cashew Milk toffee (Kiri aluwa)

By Nafeesa Buhary  |  27th Feb 2018  |  
5 from 1 review Rate It!
  • Cashew Milk toffee (Kiri aluwa), How to make Cashew Milk toffee (Kiri aluwa)
Cashew Milk toffee (Kiri aluwa)by Nafeesa Buhary
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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."

Cashew Milk toffee (Kiri aluwa)

Ingredients to make Cashew Milk toffee (Kiri aluwa)

  • Milkmaid - 400grams
  • Castor sugar- 220grams
  • butter - 2 tablespoons
  • water - 1/4 cup
  • cashew nuts - 50grams cut into pieces
  • Vanilla essence - 1 teaspoon

How to make Cashew Milk toffee (Kiri aluwa)

  1. Brush a baking pan with butter and keep it aside
  2. In a non stick pan combine milkmaid, sugar, water and butter all together and mix well about 5 minutes
  3. 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.
  4. Make sure the mixture is not get stick to the pan or get clumsy.
  5. When the mixture starts bubbling add vanilla essence to it and stir well.
  6. Then add cashew nuts and keep stirring for another 10minutes.
  7. Now transfer the mixture to the baking pan, spread it evenly and while the mixture is warm cut into your favourite shapes.
  8. Milk toffee is ready!! Let it cool for 30 minutes before serving.

My Tip:

Make sure to stir regularly or else it will affect the outcome.

Reviews for Cashew Milk toffee (Kiri aluwa) (1)

Kanak Patel9 months ago

Yummy I want to have some
Nafeesa Buhary
9 months ago