Sunday, February 21, 2010

Milk Toffee

Sweetened condensed milk – 14 oz
Sugar – 9 oz
Nutmeg – 1/8 teaspoon
Cashew (unsalted) – 1/8 cup
Butter - 1 tablespoon
Water – 1/4 cup


Put the cashew in a food processor/ coffee grinder and give a spin. Cashew must be a combination of chunks and coarse pieces.

Take a 2-1/2 quart non-stick pan.
First, add sugar and water into the pan.

After sugar has been dissolved, add condensed milk.

After adding the condensed milk, you must stir this mixture continuously with a wooden spoon. Now, add the nutmeg.
After 20 minutes, add cashew and continue stirring.

Then, add butter. At one point, this mixture will come together (it won’t stick together to the sides).

Take it off the heat and pour this into a tray (spray cooking oil or apply butter to the tray before pouring the mixture).
After 2 minutes, make wedges.
Let it cool for another 2 minutes.
To make wedges, you must cut through the same line again and again for 3 or 4 times. Set this aside for 2 hours.

After it has completely cooled, it (milk toffee) will come apart. Bon appétit!

இந்த ரெசிப்பி என் கணவரின் அலுவலகத்தில் மிகவும் பிரபலமான ஒன்று. ஒரு முறை அவரின் co-workerக்கு கொடுப்பதற்கு நான் எழுதிய ரெசிப்பி.


படிச்சுட்டு ஏதாவது சொல்லிட்டு போங்கள்!!!