Ingredients (for about 35 pieces)
1 can condensed milk (398g)
250 g sugar
2 cardomom pods(crushed)
50 g cashews
1 tsp vanilla
1 tspn butter
1 tbspn thick coconut cream
Some butter/margarine to grease the cutting pan
Special Utensils
A rectangular shaped baking tray or similar dish to pour the milk toffee
Method:
Chop cashew nuts into small pieces and keep aside.
Apply some butter and grease the baking dish and keep it ready.
In a non-stick pan, mix the sugar and condensed milk until sugar is fully dissolved.
Then heat the pan with milk and sugar mix in very low heat. Add 1 tbspn butter into it & mix well.
Keep stirring about 15 minutes until the mixture begins to thick. Then add crushed cardamom, coconut cream and vanilla. Mix/stir well.
Stir it until the mixture turns to light golden and comes away from the sides of the pan.
Remove it off from the stove and pour onto the greased dish. Do it quickly to prevent sudden hardening. Spread the mix over the tray smoothly. Use an oiled spatula to make the top smooth.
Then cut it into about 1inch*1 inch pieces.
Allow few minutes to harden the toffee.
Remove and store in an air tight container until serving.
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