Simply Trini Cooking

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  1. Cynthia
    November 9, 2010 • 7:58 pm

    Man, this is quite a task. I think that TT, Guyana and Suriname each has it’s own version of peera; actually, I think some household has their own versions too. I am always educated when I visit your blog.

    I too had some Peera trials this past week :)

  2. Chennette
    November 10, 2010 • 4:11 pm

    I like peera – it took me a while – as a child I was always disappointed that this white thing wasn’t barfi in the sirni bag, but then I started eating it (desperation? :-) and grew to appreciate it.

  3. ofnf597mbghj
    December 28, 2010 • 1:31 pm

    Perhaps the cardamom, but I never put ginger in it. Trinidadians like too much ginger in everything. Otherwise, it’s a perfect recipe. Much easier than how I make it (with condensed milk)

  4. Popi
    February 19, 2011 • 5:38 pm

    Why do you say Cow Brand is the only one you trust? I have been reading about many of the Indian brands being adulterated with animal fats so I’m looking for a pure brand. Thanks!

  5. Felix
    February 19, 2011 • 6:36 pm

    Cow Brand Ghee is what I grew up on and is pure ghee (clarified butter). The other brands I’ve seen were margarine. That’s why I trust in Cow Brand Ghee.

  6. xraishax
    August 29, 2012 • 1:38 am

    I worry about eating the rice flour raw, can I cook this in anyway? Please advise. :)

  7. rmr
    March 16, 2013 • 4:22 pm

    i am having a hard time……2 hrs gone n d peera is still soft i put it in d fridge ….n still soft

    • Felix
      March 16, 2013 • 7:21 pm

      the solution is simple …the sugar did not boil long enough to make the “threads”. It will never get hard. This is a very challenging recipe that you will have to practice a few times before you get it right. Don’t give up. :)

  8. Ann
    June 10, 2013 • 6:32 pm

    223- 235 degrees is the temperature to get sugar and water to a thread stage. Get a candy thermometer make it easy on yourself.

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