PEERA

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:

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