Milk Toffee

This coconut milk toffee is rich, fragrant, and softly fudgy, with deep caramel notes from jaggery and a gentle warmth from cardamom. Chopped cashews add a delicate crunch that contrasts beautifully with the creamy, melt-in-the-mouth texture.

Nutrition · per serving

653kcal

7.3gProtein

74.3gCarbs

39.3gFat

3.8gFiber

2 servings

Ingredients

8 items

Toffee base

thick coconut milk240 ml

grated jaggery140 g

raw sugar30 g

fine semolina20 g

ground cardamom1/2 tsp

fine sea salt1 pinch

Nut finish

cashews, roughly chopped35 g

coconut oil1 tsp

Tips

•Use a wide pan rather than a deep pot; faster evaporation helps the toffee set within the 30-minute limit.
•If your coconut milk is very thin, simmer 2-3 minutes longer; the final texture should be firm yet slightly creamy, not chewy like caramel.
•Traditional versions are often cut into small pieces because the sweet is rich.
•Store airtight at room temperature for 1 day or refrigerated for up to 4 days; bring to room temperature before serving for the best texture.

Steps

1
Lightly grease a small loaf tin, lunch box, or shallow container with a little of the coconut oil and line the base with baking paper if desired. Chop the cashews and grate the jaggery so it melts evenly. Keep everything measured and ready, because the mixture thickens quickly near the end.
1 tsp coconut oil35 g cashews, roughly chopped140 g grated jaggery
2
In a wide, heavy saucepan, combine the thick coconut milk, grated jaggery, raw sugar, fine semolina, ground cardamom, and salt. Whisk well before heating so the semolina disperses smoothly and does not form lumps.
240 ml thick coconut milk140 g grated jaggery30 g raw sugar20 g fine semolina1/2 tsp ground cardamom1 pinch fine sea salt
3
Place the pan over medium heat and cook, stirring constantly, until the jaggery fully dissolves and the mixture becomes glossy and slightly thicker, about 4-5 minutes. Scrape the corners and bottom of the pan often to prevent scorching.
240 ml thick coconut milk140 g grated jaggery30 g raw sugar20 g fine semolina1/2 tsp ground cardamom1 pinch fine sea salt
4
Lower to medium-low and continue cooking, stirring and folding continuously, for 8-10 minutes more until the mass thickens noticeably and starts leaving the sides of the pan. When you drag the spatula through the center, it should briefly expose the pan before the mixture slowly closes back in. Stir in the chopped cashews during the last 1-2 minutes.
35 g cashews, roughly chopped240 ml thick coconut milk140 g grated jaggery30 g raw sugar20 g fine semolina1/2 tsp ground cardamom1 pinch fine sea salt
5
Immediately scrape the hot mixture into the prepared tin and press it into an even layer with an oiled spatula or the back of a spoon. Smooth the surface quickly before it firms up.
1 tsp coconut oil
6
Let the toffee rest at room temperature for about 10 minutes, until just set but still warm. Cut into small diamonds or squares at this stage for the cleanest edges. Cool a few minutes more if needed, then serve.

Origin & History

Milk toffee is a beloved Sri Lankan sweet commonly made for celebrations, New Year tables, and festive visits. While many classic versions use dairy condensed milk, coconut-based variations reflect the island's long tradition of cooking with coconut and jaggery, especially in home sweets and confections.

srilankan vegan coconut jaggery cardamom cashew sweet stovetop

Do even more with Gourmate

Cook this recipe in Gourmate — your AI meal planning app.

Plan Meals

Weekly planner at a tap

Ask Questions

Chat with your AI chef

Adjust Recipe

Scale servings & swap ingredients

Cook Mode

Step-by-step guidance

Kitchen Timers

Built-in timers & alerts

Grocery List

Auto-generated shopping lists

Open in App Download Gourmate

Steps

Lightly grease a small loaf tin, lunch box, or shallow container with a little of the coconut oil and line the base with baking paper if desired. Chop the cashews and grate the jaggery so it melts evenly. Keep everything measured and ready, because the mixture thickens quickly near the end.

1 tsp coconut oil35 g cashews, roughly chopped140 g grated jaggery

In a wide, heavy saucepan, combine the thick coconut milk, grated jaggery, raw sugar, fine semolina, ground cardamom, and salt. Whisk well before heating so the semolina disperses smoothly and does not form lumps.

240 ml thick coconut milk140 g grated jaggery30 g raw sugar20 g fine semolina1/2 tsp ground cardamom1 pinch fine sea salt

Place the pan over medium heat and cook, stirring constantly, until the jaggery fully dissolves and the mixture becomes glossy and slightly thicker, about 4-5 minutes. Scrape the corners and bottom of the pan often to prevent scorching.

240 ml thick coconut milk140 g grated jaggery30 g raw sugar20 g fine semolina1/2 tsp ground cardamom1 pinch fine sea salt

Lower to medium-low and continue cooking, stirring and folding continuously, for 8-10 minutes more until the mass thickens noticeably and starts leaving the sides of the pan. When you drag the spatula through the center, it should briefly expose the pan before the mixture slowly closes back in. Stir in the chopped cashews during the last 1-2 minutes.

35 g cashews, roughly chopped240 ml thick coconut milk140 g grated jaggery30 g raw sugar20 g fine semolina1/2 tsp ground cardamom1 pinch fine sea salt

Immediately scrape the hot mixture into the prepared tin and press it into an even layer with an oiled spatula or the back of a spoon. Smooth the surface quickly before it firms up.

1 tsp coconut oil

Let the toffee rest at room temperature for about 10 minutes, until just set but still warm. Cut into small diamonds or squares at this stage for the cleanest edges. Cool a few minutes more if needed, then serve.

Origin & History