Coconut-milk fudge (Topra pak) from Made in India, Cooked in Britain: Recipes from an Indian Family Kitchen (page 228) by Meera Sodha

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • vegabond2016 on January 26, 2026

    Years ago I ate something very similar to this in Costa Rica - there it's called "cajeta." Although I really wanted to like these, they came out a bit too sweet for my taste.

  • corylavell on May 18, 2022

    Such a simple way of using up the end of a tin of condensed milk - totally scalable.

  • pattyatbryce on January 15, 2019

    Very good, but probably not something I'd make again

  • purrviciouz on July 19, 2018

    We loved these and our dinner guests did as well. I'd recommend dipping in melted dark chocolate as Meera does for her grandma. I only dipped about half of the ball and it was perfect. I might give these candies out as holiday gifts this year.

  • adewar on January 31, 2016

    My love affair with this book continues...these balls of fudge are amazingly easy to make and impressive to look at. They would look great on a contrasting colour plate and served with after dinner coffees.

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