 | |
| Alternative names | Kiri toffee, milk toffee |
|---|---|
| Course | Dessert |
| Place of origin | Sri Lanka |
| Region or state | Sri Lanka |
| Serving temperature | Cooled |
| Main ingredients | Condensed milk, sugar, cashew nuts, cardamom |
| 2,334 kcal | |
Kiri Aluwa (Sinhala: කිරි ටොෆී), also known as milk toffee or kiri toffee, is a popular traditional Sri Lankan soft toffee.[1][2]
These soft caramelised milk confectionery come in the shape of little squares, whose size varies according to tradition. The principal ingredients are sweetened condensed milk, sugar and butter, they are often flavored with a variety of spices including cinnamon, cardamom or sea salt. Other variations include the addition of cashews and rasins.
It is similar to the Scottish sugary confection, tablet, which was first identified in the early 18th century. Other close dishes include the Québécois Sucre à la crème, the South American tableta de leche and the Dutch borstplaat.[3] It is likely that the dish evolved from bonda aluwa, a combination of coconut, rice flour and jaggery - which was combined and rolled into a sausage shape and wrapped in plantain leaves.[4]
See also
References
- ^ Bullis, Douglas; Hutton, Wendy (2001). The Food of Sri Lanka: Authentic Recipes from the Isle of Gems. Periplus Editions. ISBN 9789625937601.
- ^ Walker, Harlan, ed. (1995). Disappearing Foods: Studies in Foods and Dishes at Risk : Proceedings of the Oxford Symposium on Food and Cookery. Prospect Books. ISBN 9780907325628.
- ^ Chrystal, Paul (2021). The History of Sweets. Pen and Sword History. ISBN 9781526778864.
- ^ Rask, Rasmus (1821). Singalesisk Skriftlære. Colombo. p. 27.
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This page was last edited on 27 January 2024, at 05:58