Milk Toffee

Ingredients

Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

Nutrition per serving

Notes

• •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.

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