Milk Toffee (Kiri Toffee)
Serves: 14 pieces  Cooking Time: 40 minutes


  • 510g Milkmaid Condensed Milk
  • 225g (Half a tin) Water
  • 500g White Sugar
  • 1 tablespoon Margarine or butter
  • 1 teaspoon Vanilla Essence
  • 1 teaspoon Harischandra Coffee
  • 50g Cashews chopped (optional)


Step 1: In a saucepan mix MILKMAID, sugar, butter, and water.

Step 2: Cook on a low fire, stirring constantly until the mixture leaves starts to bubble.

Step 3: Add Vanilla essence, coffee, and cashew nuts into mixture. Stir continuously until mixture starts to leave the pan

Step 4:  Remove from fire.

Step 5: Take a board and grease it with butter or margarine. Spread evenly onto a greased board.

Step 6: Cut into desired shapes before it hardens.

Step 7: Set aside to cool down. Enjoy!

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