Peera is another popular Indian sweet. This week I got a request from one of my fans I certainly couldn’t refuse. The timing was right and I didn’t do this recipe as yet although I had it in my list of things to do. So last night we finally got around to documenting the Peera recipe.
What is Peera?
Peera or Pera is basically a sweet meat similar to barfi – just that it has a ground rice base. Now, there are two ways of making Peera: this method with the rice and another using flour. The flour method is a little more time consuming, since you have to fry the flour as if you’re making mini kurmas then you have to grind it.
Since time is of the essence, I decided to do this one which, in my opinion, tastes better. Now even though the rice peera looks easy to do from the pictures I took out, looks can be deceiving. This deceptively simple peera recipe could be a real pain if you don’t get things right. This recipe requires practice so, I urge you to read this post about three times before you begin and please follow this recipe to the letter. To further guide you I have added notes for some of the steps. Anyhow here’s Peera, Trinidad style. And of course Happy Deepavali to one and all 🙂
1 cup white rice, uncooked
1/2 tsp cardamom powder (elychee)
1 tbsp ghee
1/2 cup water
1 1/2 cup white sugar
1/4 tsp grated ginger
1/2 cup full cream milk powder
I just had to take out a picture of this.
Make sure to use Cow Brand Ghee in this recipe
Back to the recipe….LOL!
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Ah gone. Don’t forget to leave your comments on this Peera recipe.