Yes Please!

A number of blog posts back I talked about joining the Food52 Cookbook Club. If you missed it and are interested, you can read the post here.


This book was my first purchase and I have been cooking recipes from it for the last month. It is that good! Food52 is a recipe sharing site and I found a recipe from this book there that I thought I would share with you. It is not one of the swoon worthy savoury curries but a very simple, done in fifteen minutes, take anywhere dessert that everyone will love. Think of it as soft macaroon with an Indian twist. The best part: it has only three ingredients. It’s the perfect no fuss dessert for any pot luck gathering.


Coconut Milk Fudge

  • Servings: 25 to 30 bite sized pieces
  • Difficulty: easy
  • Print

A fairly ancient Gujarati sweet traditionally made using fresh coconut and milk that has been reduced for hours. This is the 3 ingredient adapted version by Meera Sodha

Credit: Food52


  • 1 1/2 cups condensed milk
  • 2 1/2 cups unsweetened desiccated coconut, divided
  • 1/2 teaspoon ground cardamom (or finely ground seeds from 6 pods) 


  1. Pour the condensed milk into a nonstick saucepan and put it on gentle heat. Stir frequently so that the milk doesn’t stick to the bottom. (If it does burn, the burned bits can taste quite nice, but there is a fine line between nice and horrid.)
  2. When the milk comes to a simmer, add 2 cups of desiccated coconut and the ground cardamom. Keep stirring over a low heat until the mixture starts to look like dough. To test whether it’s ready , pinch a piece off and let cool for a minute to see if you can roll it into a ball. If you can, take the pan off the heat and transfer the fudge to another bowl .
  3. While you wait for the fudge to cool enough to handle it, get a bowl and put the rest of the desiccated coconut into it (to roll the fudge in) and another clean plate on which to put the finished fudge.
  4. When the fudge is cool enough to touch, roll a bit into a small ball. Roll it around in the desiccated coconut and put it onto plate. Repeat with the rest of the fudge.
  5. You can keep these in a clean tub in the fridge for up to a week.
  6. Tip: As a treat for my grandma (who loves Mounds bar), we sometimes melt some good quality chocolate and dunk the fudge into it, using a cocktail stick, then set them in the fridge until hard.

IMG_0628*Additional notes from me: The original recipe is written in British weights and measures and I think the desiccated coconut and condensed milk comes in different sizes than here. The desiccated coconut I bought came in a 200g package and the condensed milk in a 300ml can. I didn’t buy extra to meet the measurements for this recipe because I didn’t want to have leftovers. I took out enough coconut from the bag to roll the fudge in and put the rest into the saucepan with the condensed milk to make the fudge. It seemed to work out fine. There was less milk and less coconut than the recipe called for but it seemed to be in the right proportions.


It Could Be Addictive…and Expensive

I joined an online cookbook club. It is a Facebook group run by the popular online cooking website called Food52. Every month there is a new cookbook featured and members cook recipes from that book and share the results online – complete with photos and comments. It is a great way to get a feel for whether a cookbook is right for you and get meal ideas at the same time. The first month the cookbook featured was  Salt Fat Acid Heat and was billed more for its techniques than recipes.


I decided that I wouldn’t buy or borrow this one. But as the recipes got posted and the raves started coming in, I wasn’t sure I should have dismissed it so quickly. That’s how er…expensive this club could become.

The book for October is called Made In India by British home cook Meera Sodha.

I LOVE Indian food and don’t have a good cookbook, so I thought I would jump in with this one.  Arriving home late on Wednesday afternoon,  I found the book had already been delivered and was waiting on the bench outside. (It is way too easy to order from Amazon!) I had a few chicken fillets in the fridge for supper that night so went to the chicken recipes and chose one – they all looked fairly easy and I just happened to have tamarind paste (go figure!), so I made Coconut and Tamarind Chicken Curry. I whipped it together in about fifteen minutes. It had a short list of ingredients. The curry flavour itself came from only cinnamon, garlic, ginger, fresh red chilli, ground tumeric and coriander. And it was delicious.


I realize I was being held back because I mistakenly believed that to cook good Indian food I would need a whole pantry of hard to find spices and lots of time. Not so.

I have watched as others have posted recipe after recipe with the same great results and rave reviews. I am so excited! And I get to use my authentic hammered silver bowls that a friend gifted me this summer.

To compliment my newly found passion for cooking Indian, I am now thinking I may need this. All my Indian spices in one easy to find place. Brilliant!

814Zi0EcJQL._SL1500_.jpgMasala Dabba spice box

Did I mention that this could be addictive….and expensive.?