CHOCOLATE MILK TOFFEE:
Today Iam posting my most favourite sweet/snack. This is made using condensed milk. My family is from Srilanka. So when ever my relatives came from there they always got this toffee. So I always had an idea that this is a Srilankan sweet.
So when ever any one asks what you want from Lanka, my first answer was MILK TOFFEE. O yeah I got them very frequently as some one or the other visit India once a month atleast. Then I decided to learn to make this myself. I did learn... My aunt taught me. Was very easy to make but need to very cautious and have to be next to the kadai/cooking vessel without moving for a second. The overall preparation time takes 5 - 7 mins and cooling time depends. Easy to make, can make you get tensed in seconds and very tempting to eat more and more.
And that milk toffee was always the vanilla flavour and tasted good. But thats when I accidently happened to see my mom's collection of books which she had preserved from 1980's and there was a Milk Maid book. This toffee is very much INDIAN and that had the same recipe too.. Again the same vanilla flavour.
Today, as I was just checking my stock, I found a can of COndensed milk. I know Iam due any moment for my pregnancy and after that I am not sure if I can consume these stocks.. SO wanted to finish them off soon. SO using my imagination that this could be tasty.. I tried the chocolate version of this Milk toffee for the first time and came out really yummy.
Iam so happy about that and let me get you the recipe too:
Condensed milk - 1 can (400 gms)
sugar - 100 gms
Milk - 1 cup
cocoa powder - 2 tsp
butter 4 - 5 tsp (unsalted)
finely chopped cashew nuts - 1 /4 cup
- grease a plate with butter, leave it aside
- keep knife, spoons, a cup of water ready and leave it aside
- take a kadai/vessel.
- add condensed milk, milk, sugar, cocoa powder and 2 tsp of butter and mix well and make sure that there are no lumps
- turn on the stove and place the kadai/vessel.
- keep stirring all the time.
- When the mixture sticks to the sides make sure that they are removed frequently so that they dont burn.
- add the chopped nuts and give it a good mix.
- when the mixture forms a ball and leaves the sides of the pan reduce the flame and drop a small drop of mixture into the water
- if the mixture solidifies then it ready
- turn off the stove and pour the mixture in the greased plate
- apply butter on top so that the mixture will not stick to the spoon.
- spread that evenly
- grease the knife with butter and cut the toffee into desired shapes
- allow that to cool and serve cold
This recipe has to be done carefully and making sure that when the mixture is poured into the greased plate all the remaining residue from the vessel is also taken and scraped out. If it cools even for a minute, its hard to scrape the mixture and cannot be further added to the greased plate as well.