With Divali right around the corner, I thought i’d share these recipes for some popular Indian sweets. Today it’s all about peera.

INGREDIENTS:

• 1 1/2 cup rice flour
• 1/2 cup powdered milk
• 1 tsp ground elychee
• Water for kneading
• 1/4 cup condensed milk
• Vegetable oil for frying

For sugar mixture:

• 1 cup granulated sugar
• 1/2 cup water

DIRECTIONS:

1. Combine rice flour, milk powder and 1/2 tsp elychee.
2. Add water and knead into a smooth dough.
3. Roll out dough and then cut into strips. Cut each strip into small pieces.
4. Lightly fry the small pieces and set aside.
5. Add to a mill or food processor and grind or process until pieces turn into very fine crumbs/powder.
6. Add to a bowl along with the condensed milk and 1/2 tsp elychee. Mix well.
7. Bring sugar and water to a boil in a pan. Once the sugar mixture thickens, add rice flour mixture.
8. Keep stirring until it begins to firm up and most of the moisture has dried up.
9. Transfer to a greased dish. Flatten and smoothen the surface.
10. Cut into squares. Let it set for a few hours.
11. Enjoy your peera.

POINTERS:

• Ensure the pieces to be fried are cut very small. This is to ensure it’s easy to grind into the powder/crumbs.
• Don’t fry them too much as you don’t want brown peera.

Check out the video here: