In Celaya, and eventually the rest of Mexico, the confection of half goat's milk and half cow's milk became known by the name cajeta, elsewhere, the milk candy is known as leche quemada, dulce de leche, etc. It has cousins in the many Indian milk-based sweets like pera and the milk fudge burfi, and in the opera fudge of the United States. Cajeta is eaten on its own as a sweet, as a spread or filling for breads and pastries, such as churros, and as a topping for ice cream.