Jain World
Sub-Categories of Cake Varieties
Almond Chocolate
Chocolate - Nut
Chocolate Coating
  Chocolate Fudge
  Chocolate With Biscuit Bar
  Coconut Milk Toffee
  Cream-Center Chocolate
  Double-Decker Biscuit Bar
  Fudge Fingers
  Pistachio Chocolate
  Slab Chocolate
  Tricolor Chocolate
  Walnut Chocolate



(20 pieces)

100 grams sweet biscuit      50 grams butter

50 grams sugar      1 tbsp. milk

1 tbsp. cocoa powder      2-3 drops vanilla extract

4 tbsp. cashew nut      crushed one pinch of salt.


For the Chocolate Icing:

1 1/2-cup icing sugar      3 tsp. cocoa

2 tbsp. warm water


For the Decoration: 1-cup dry grated coconut.


Mix butter, sugar, milk, salt and cocoa powder. Heat the mixture till it liquidizes.

Mix vanilla extract and cashew nut. Mix the mixture with crushed biscuits.

Roll the mixture in a greased tray. Keep in the fridge for 30 minutes.

Mix sugar, cocoa powder and warm water to make icing.

Spread the icing on the fudge.

Decorate with grated coconut. Keep in the refrigerator for 30 minutes.