Kiri Aluwa - Sri Lankan Coconut Milk Fudge

Ingredients

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 cup (200g) jaggery, grated 1 cup (200g) jaggery, grated
• 1 cup (200g) white sugar 1 cup (200g) white sugar
• 1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract 1/4 teaspoon vanilla extract
• 1/4 cup (30g) cashews, chopped 1/4 cup (30g) cashews, chopped
• 1/4 cup (30g) almonds, chopped 1/4 cup (30g) almonds, chopped

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 10g (Saturated Fat: 7g)
• Carbohydrates: 40g (Sugars: 30g)
• Protein: 2g
• Fiber: 1g
• Salt: 0.02g

Preparation

1. 1.
   In a large non-stick pan, combine the coconut milk, jaggery, and white sugar.
2. 2.
   Place the pan over medium heat and stir continuously until the jaggery and sugar dissolve completely.
3. 3.
   Add the ground cardamom, ground cinnamon, and vanilla extract to the mixture. Stir well to combine.
4. 4.
   Continue cooking the mixture over medium heat, stirring frequently, until it thickens and starts to leave the sides of the pan.
5. 5.
   Add the chopped cashews and almonds to the mixture and mix well.
6. 6.
   Remove the pan from heat and let the mixture cool slightly.
7. 7.
   Grease a flat tray or baking dish with a little coconut oil.
8. 8.
   Pour the mixture onto the greased tray and spread it evenly using a spatula.
9. 9.
   Allow the Kiri Aluwa to cool completely and set for a few hours.
10. 10.
    Once set, cut the Kiri Aluwa into small diamond-shaped pieces.
11. 11.
    Serve and enjoy this delightful Sri Lankan sweet treat!

Treat your ingredients with care...

• Coconut milk — Use thick coconut milk for a creamier texture.
• Jaggery — Ensure that the jaggery is finely grated to aid in its dissolution.
• Cashews and almonds — Toasting the nuts before adding them to the mixture enhances their flavor.

Tips & Tricks

• To achieve the perfect consistency, cook the mixture until it reaches the soft-ball stage (when a small amount dropped into cold water forms a soft ball).
• If the mixture becomes too thick, add a tablespoon of warm water and stir until desired consistency is reached.
• For a variation, you can add a handful of desiccated coconut to the mixture for added texture.

Serving advice

Serve Kiri Aluwa as a delightful sweet treat after a traditional Sri Lankan meal. It pairs well with a cup of hot Ceylon tea or a refreshing glass of coconut water.

Presentation advice

Arrange the diamond-shaped Kiri Aluwa pieces on a decorative platter, garnished with a sprinkle of ground cinnamon or a few toasted cashews and almonds. This will enhance the visual appeal of the dish.