One of the best treats that our East Indian forefathers could have brought to Guyana was peda. Peda may sound unfamiliar but you should know about Peera which is a variation of the traditional peda recipe. The version made in Guyana basically consists of evaporated milk and sugar made into a paste-like reduction. It is slightly hard and chewy and once you get it into your mouth and start swirling it around, the milky-sugary flavour and texture just falls apart and takes you over. These little delicacies are typically served in a paper bag alongside other sweets like parsad and mithai at Hindu functions and weddings.
Peera – Photo By Prashant Sahu – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=40894863
Origin Of Peda/Peera
Peda or Peera as Guyanese knows the sweetmeat originated in places like Indian, Uttar Pradesh and Mathura on the Indian subcontinent. The colour of Peera varies; the milky peera are usually white while the traditionally made are brown in colour.
How To Make Peera – Guyanese Style
Peera With Evaporated Milk
Ingredients:
- 1 12oz can evaporated milk
- brown sugar sugar
Optional: a dash of ground cinnamon and ground nutmeg
Method:
- Heat milk and sugar in a pot and allow to boil for about an hour.
- Add cinnamon and nutmeg and stir. Be careful not to let the mixture stick to the sides of the pot.
- When the mixture becomes thick, turn the heat low and keep stirring.
- After a few minutes, remove from heat and mix thoroughly.
- Take a spoon and scoop out some of the mixture.
- Roll into small balls, then press into the middle slightly.
- Leave to cool and enjoy!
Tips For Making The Perfect Peera
- Use cast iron or stainless steel pot – This recipe is best made in a stainless steel or cast, iron pot because the mixture needs regular stirring.
- Low heat – Keeping the heat on low is mandatory as increased heat will cause the mixture to burn.
- Make the Peera quickly – Preparing the Peera while the mixture is warm makes them smooth and round.
Traditionally Making Peera From Scratch
Traditionally, Peera is made with khoya – a milk reduction. Khoya is made from milk that has cooked slowly over a low flame. It is constantly stirred until the milk has reduced in amount and turns a pale, yellow colour. Sugar is then added until the mixture begins to look doughy, like fudge.
Peera With Whole Milk
Ingredients:
- 3 cups milk
- 1/2 cup sugar
Method:
- Mix together milk and sugar.
- Put the mixture to boil over medium flame.
- Stir continuously.
- After about an hour the milk will turn a very light colour. Keep stirring.
- The mixture will thicken to a paste after an hour.
- Allow to cool for a bit then put a little oil on your palms and begin shaping little balls.
- Flatten them and make an indent in the middle.
- Leave to cool and enjoy!
Interesting Tip
- Nuts can be added to enhance the flavour of the Peera.
Watch This: Real Nice Guyana Recipe
Peera In Guyana
Peera is made and sold in Guyana. You can get it at any pastry of roti shop but the best way to enjoy it is when it is homemade. Peera came from the Indian subcontinent and was brought to Guyana by the East Indians. It is also called peda. This delicious Indian sweet is a delicacy in Guyana and you will enjoy it especially when it is made from scratch!
Article References:
- https://en.wikipedia.org/wiki/Peda
- https://www.stabroeknews.com/2010/the-scene/tastes-like-home/11/06/patiently-making-peera-peda/
- http://www.guyanadining.com/peera-recipe/
Last Updated: 2020-07-07
