Kiri aluwa

{{Short description|Popular soft toffee in Sri Lanka}}

{{Use dmy dates|date=November 2021}}

{{EngvarB|date=November 2021}}

{{Infobox prepared food

| name = Kiri Aluwa

| image = Milk Toffee.jpg

| caption =

| alternate_name = Kiri toffee, milk toffee

| country = Sri Lanka

| region = Sri Lanka

| creator =

| course = Dessert

| type =

| served = Cooled

| main_ingredient = Condensed milk, sugar, cashew nuts, cardamom

| calories = 2,334

| other =

}}

Kiri Aluwa ({{langx|si|කිරි ටොෆී}}), also known as milk toffee or kiri toffee, is a popular traditional Sri Lankan soft toffee.{{cite book|title=The Food of Sri Lanka: Authentic Recipes from the Isle of Gems|author1=Bullis, Douglas|author2=Hutton, Wendy|publisher=Periplus Editions|date=2001|isbn=9789625937601}}{{cite book|title=Disappearing Foods: Studies in Foods and Dishes at Risk : Proceedings of the Oxford Symposium on Food and Cookery|editor=Walker, Harlan|publisher=Prospect Books|date=1995|isbn=9780907325628}}

These soft caramelised milk confectionery come in the shape of little squares, whose size varies according to tradition. The principal ingredients are sweetened condensed milk, sugar and butter, they are often flavored with a variety of spices including cinnamon, cardamom or sea salt. Other variations include the addition of cashews and raisins.

It is similar to the Scottish sugary confection, tablet, which was first identified in the early 18th century. Other close dishes include the Québécois Sucre à la crème, the South American tableta de leche and the Dutch borstplaat.{{cite book|title=The History of Sweets|first=Paul|last=Chrystal|publisher=Pen and Sword History|date=2021|isbn=9781526778864}} It is likely that the dish evolved from bonda aluwa, a combination of coconut, rice flour and jaggery - which was combined and rolled into a sausage shape and wrapped in plantain leaves.{{cite book|title=Singalesisk Skriftlære|author=Rask, Rasmus|date=1821|place=Colombo|page=27}}