Kiri Toffee || Milk Toffee

My husband requested me to make some of these cuties.. coz he just love them with unsweetened evening tea! Even I do! This has been my childhood favorite. So why should I bother making when there's a sweet enough reason? 

My only concern was the right consistency coz that's where usually I go wrong:/ But this time I made sure to keep an eye from start to end and... a big YAY!! flawless victory at the end! Thanks to my kiddo, he didn't interrupt me in between the stirring part. 

Guess what?? You don't need me to tell you how scrumptious they are... If you have not tried it yet, no excuses!! Just grab the things needed and head 
to the kitchen. Spare an hour or less and I bet you it will worth the effort.

Number of Servings : 35 - 40 pieces

Ingredients:

Sweetened Condensed Milk - 1 Can (395g)

Sugar - 1 Cup/200g

Butter - 30 g

Roughly Chopped Cashew Nuts - 1 Cup

Cardamom Powder - 1/2 Tsp

Water - 1/2 Cup

Method:

1. Grease a tray or plate with a small amount of butter and keep it ready.

2. In a nonstick wok, add the water, sugar and condensed milk. Wash out any remaining condensed milk in the can with another cup of water and add that as well.

3. Using an odor-free wooden spoon mix well and place the wok on medium-low heat.

4. When it comes to a brisk boil, add the butter. Stir gently and continuously.

5. Keep on stirring for about 10 minutes or so. When the color starts to turn light brown, add the cardamom powder and continue stirring.

6. After a good stir for about 10 minutes, add the chopped cashew nuts. Keep stirring.

7. Stir for another 10 minutes or until the milk forms into a lumpy mass and comes off the sides of the wok. By now the fudge should look less glossy and lovely brown in color. (As shown in the picture)

8. This is the perfect consistency. Transfer the fudge to the buttered tray. Now apply some butter to the bottom of a clean spoon and use that to make the fudge to spread evenly.

9. While it is warm, make cuts the way you like. I ended up with nearly 35-40 squares. (Each 1"X 1"). Let it cool for an hour before you store.

And... here are my irresistible, drool-worthy milky goodness!

Notes:

*Non-stick cookware works the best for this recipe.

*Do NOT increase the flame at any point. Yes, you need to stay patient!

*You can omit cashew nuts if you wish to. Also flavor it up with few pinches of instant coffee powder if you are a coffee lover.

*Right consistency is really very important. So NEVER stop stirring until you reach that perfect consistency.

Cornflour Halwa / Karachi Halwa

In Sri Lanka we call it "Musket"... The chewy ghee-licious halwa filled with nuts is surely a treat! Here my recipe brings you a simple easy version thus you need not to keep stirring for long time like for wheat halwa. Having said that, the chewiness you are looking for will be lacking in this. the texture will be something similar to jelly(not wobbly though). But hey.. it's okay as long as it is sweet :)

There are special occasion in my country where this halwa plays a vital role. When I pen this post I fondly remember my dear uncle M who used to bring us special halwa every year when there is festive season. Feasts will be hosted in a grand scale in most parts of Sri Lanka during a specific period of  a year. This season will be filled with so much barakah that most of the time you get no chance to cook at your place as you keep getting lavish biryanis from neighbourhood and friends. Uncle M used to attend the annual grand feast hosted in a coastal city called Beruwala, which is located about 60 Km away from the capital. 

They offer lunch in an exquisite manner.. yeah .. the rice with other scrumptious curries together will be served in a basket called Kiduw. It's basically woven coconut leaves which is shaped like a basket. Curries are served in a another kind of leaf, but sorry I can't remember the name... you know, the smell itself is enough to take your breath away!

He used to bring many portions and distribute for relatives and friends. We too are lucky recipients! Along with the Kiduw comes ghee-licious halwa(which we call Musket, but it is the chewy one). He makes sure to get us the best variety and trust me I have never tasted such Halwa anywhere else. Most often I'm the one who grabs the big portion (yes yes.. I'm sweet-toothed) Anyway...Thank you so much dear uncle for putting a smile on our faces!! Dedicating this post to you...

Recipe Source : Sharmi's Passions
Yield : 10-15 Pieces

Ingredients:

Cornflour / Cornstarch - 1 Cup

Sugar - 1 Cup

Water - 1 Cup + 1 1/2 Cups

Cardamom Powder - 1/2 Tsp

Almond Essence - A pinch

Orange Food Color - A pinch

Salt - A pinch

Chopped Nuts (Cashew, Almond, Pistachios etc) - 3/4 Cup

Ghee - 2 Tbsp

Method:

1. Keep a greased plate ready to transfer the prepared halwa.

2. In a bowl, mix cornflour, food color, salt, essence and 1 cup of water. Mix without any lumps and set aside.

3. In a nonstick saucepan, dissolve sugar in 1 1/2 cups of water and bring gently to boil. Once it starts to boil turn the heat to medium and check the consistency. The syrup should slightly thicken and be sticky.

4. When the syrup starts to thicken, add the cornflour mix and keep stirring continuously.

5. At one point you will notice the halwa starts getting thicker. Now immediately add the cardamom powder, chopped nuts and ghee. Keep stirring.

6. After few minutes it will start to come off the pan and form a lump like shape. The halwa will look glossy too. This is the perfect time to transfer the halwa from the pan to plate. Once you've done that, spread evenly with the back of a spoon. Allow to cool for about 30 - 40 minutes.

7. When cooled, cut slices and serve.

Sri Lankan Crepes (Pancakes/Suruttappam)

Ingredients:

Wrap:
All Purpose Flour - 1 1/2 Cups
Cornflour - 1 Tbsp

Lightly Beaten Egg - 1

Sugar - 1 Tsp

Fresh Milk - 1/2 Cup

A Pinch of Salt
Water as needed

Sweet Coconut Filling:
Freshly Shredded Coconut - 1 1/2 Cups

Kithul Jaggery (or packed brown sugar) - 1/2 Cup

Chopped Cashew Nuts - 1/4 Cup

Cardamom Powder - 1/2 Tsp

A Small Stick of Cinnamon 

A pinch of Salt

Butter 1 Tbsp

Method:

1. Prepare the batter for the wrap. Add enough water and whisk the ingredients until it is smooth and lump free. The consistency should be spreadable; neither too thick nor too thin.

2. Grate the jaggery and transfer it to a saucepan. Place the pan on medium low flame and let the jaggery melt.

3. As it starts to melt add the shredded coconut and mix well. Keep mixing until all of the coconut is coated well. 

4. Then add chopped nuts, cinnamon, cardamom powder and salt. Cook for few minutes and remove from heat. Let it cool.

5. Heat a nonstick skillet with butter and pour a ladle full of prepared batter. Spread in a circular motion and let it cook for a minute.

6. Once the edges start to come off, remove and place it on a clean dry plate.

7. In the middle, spoon in some coconut filling. Fold both edges inwards and roll as firmly as possible. Repeat the same process for the rest too.

8. Ready to serve with a hot cup of tea!

Almond Cut Slices

Ingredients:

Base:
All Purpose Flour - 215g
Butter - 150g
Powdered Sugar - 90g
Egg (Lighltly Beaten) - 1
A Pinch of Salt

Filling:
Butter - 125g
Castor Sugar - 125g
Eggs -2
All purpose Flour - 30g
Ground Almond and/or Cashew nuts - 150g


Topping:
Butter - 90g
Castor/Brown Sugar - 80g
Bee Honey - 1 1/2 Tbsp
Slivered Almonds - 125g


Method:

1. Prepare the base by combining the first set of ingredients until they become crumbly in   texture. Now press the dough gently and evenly over the baking tray. Prick few areas with fork and bake at 180C for 10 minutes or until it turns golden brown.

2. Now make the filling. Beat the butter and sugar until it becomes creamy. Now add eggs one at a time and beat well. Finally add the flour and ground nuts and fold until everything is well mixed.

3. Spread the filling over the base and bake again until the filling becomes quite firm to touch. This may take around 15-20 minutes. Once done allow to cool.

4. Let's make the topping. Heat a saucepan. Add butter and sugar. On low heat keep stirring until the caramel starts to bubble. At this point add bee honey and flaked almonds and immediately pour all over the baked filling and quickly spread with a spatula. 

5. Allow to cool. Cut into squares and serve.