Milk toffee — known in Sri Lanka as Kiri Aluwa — is one of the island's most recognisable sweets: small, crumbly squares with a caramelised, creamy character that sets them apart from Western-style hard candy or soft chew. Lakpura's version adds whole cashew nuts to the mix, giving each piece a contrast of textures that makes it more satisfying than the plain variety.
The ingredients are straightforward and few: semolina, sugar, milk, cashew nuts, butter, vanilla essence, and salt. That short list reflects the traditional Sri Lankan approach to this confection, where the depth of flavour comes from careful cooking rather than from a long roll-call of additives. The result is a pale, dense square with a fudge-like crumb and the unmistakable richness that comes from real milk and butter cooked together with sugar.
Milk toffee carries a particular significance in Sri Lanka around the April Avurudu season — the Sinhala and Tamil New Year — when trays of these squares are prepared and shared across households. Lakpura's Milk Toffee with Cashew Nuts is packed and shipped directly from Sri Lanka, making it a straightforward way to bring that tradition to a table anywhere in the world. The packaging carries a GMP certification, an EDB (Sri Lanka Export Development Board) mark confirming it as a registered Sri Lankan export, and certification reference UQSR-9085-LSPL.
The product is available in a range of quantities — from a few pieces up to larger weights — so it suits everything from a personal treat to a gift or a catering quantity for a celebration. The declared serving size is one to two pieces. Store the toffees in a cool, dry place away from direct sunlight to keep them at their best. The pack carries an allergen notice: contains nuts; consume with caution if allergic to cashews or other tree nuts.
