With Divali right around the corner, I thought i’d share these recipes for some popular Indian sweets. Today it’s all about peera.
- 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
- Combine rice flour, milk powder and 1/2 tsp elychee.
- Add water and knead into a smooth dough.
- Roll out dough and then cut into strips. Cut each strip into small pieces.
- Lightly fry the small pieces and set aside.
- Add to a mill or food processor and grind or process until pieces turn into very fine crumbs/powder.
- Add to a bowl along with the condensed milk and 1/2 tsp elychee. Mix well.
- Bring sugar and water to a boil in a pan. Once the sugar mixture thickens, add rice flour mixture.
- Keep stirring until it begins to firm up and most of the moisture has dried up.
- Transfer to a greased dish. Flatten and smoothen the surface.
- Cut into squares. Let it set for a few hours.
- Enjoy your peera.
- 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: