Sri Lankan milk toffee (kiri aluwa)
- Published: 28 Jan 25
- Updated: 26 May 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.
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Makes 12 pieces -
Prep time 5 min. Cook time 25 min, plus 5-7 min cooling
Nutrition
- Calories
- 175kcals
- Fat
- 5.7g (2.5g saturated)
- Protein
- 3.2g
- Carbohydrates
- 27g (27g sugars)
- Fibre
- 0.5g
- Salt
- 0.1g
delicious. tips
Milk toffee will keep in an airtight container at room temperature for up to 3 days.