
Sri Lankan milk toffee (kiri aluwa)
- Published: 28 Jan 25
- Updated: 10 Feb 25
Milk toffee (kiri aluwa) is similar to Scottish tablet: a fudge-like treat made from condensed milk. In this recipe from Eroshan Meewella, the mixture is microwaved, stirred and cooled to gradually caramelise and thicken, before it’s poured into a tray and left to set. Heaven!

Along with his wife Aushi, Eroshan opened Sri Lankan restaurant Kolamba in London’s Soho in 2019. Serving a menu of dishes inspired by the food they ate growing up on the island, its success led to a second restaurant, Kolamba East, which opened near Liverpool Street in 2024. Follow them on Instagram at @kolamba.ldn
Serve this milk toffee as a sweet finish to Eroshan’s Sri Lankan menu, including roasted beef curry, kale and carrot mallung and pol sambol.
Before you start
Make ahead Milk toffee will keep in an airtight container at room temperature for up to 3 days.
Ingredients
- 120g caster sugar
- 390ml condensed milk
- 1 tbsp unsalted butter, plus extra to grease
- 1 tsp vanilla extract
- 15g pistachios, roughly chopped
- 2 tbsp flaked almonds
Method
- Put the sugar in a blender and whizz to a powder. Transfer to a microwaveable bowl and stir in the condensed milk. Microwave on high for 3 minutes.
- Stir for 3 minutes to cool it down, then microwave for 1 minute 30 seconds. Open the microwave door, leave to stand for 45 seconds, then microwave for another 30 seconds.
- Stir the mixture for 3 minutes more to cool, then microwave for another 1 minute 30 seconds. Leave to cool as above for 45 seconds, then microwave for another 30 seconds.
- Stir the mixture for 4 minutes, then microwave for another minute. Leave to stand with the microwave door open for 30 seconds, then microwave for another 30 seconds. Stir in the butter and vanilla. Grease a small baking dish with butter.
- Microwave for 1 minute, leave to stand for 30 seconds, then microwave for a final minute. Stir vigorously for 30 seconds, then pour into the greased dish. Scatter over the nuts, then leave to cool for 5-7 minutes before cutting into 12 pieces.
- Recipe from February 2025 Issue
Nutrition
- Calories
- 175kcals
- Fat
- 5.7g (2.5g saturated)
- Protein
- 3.2g
- Carbohydrates
- 27g (27g sugars)
- Fibre
- 0.5g
- Salt
- 0.1g
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