Ingredients
- 2 cups Heavy Whipping Cream (see notes)
- 2 Cups granulated sugar
- 1 tablespoon Ground Cardamom (elaichi)
- Pinch salt (optional)
- 1-2 tablespoons Cold Water
Instructions
- Add the milk, sugar and ground cardamom (elaichi) to a large heavy bottom pot. Mix until all of the sugar dissolves and the ground cardamom is fully combined.
- Then add the pot to medium heat and bring up to a boil. This should take about 10 minutes. Keep an eye on the mixture as it tends to climb up the sides of the pot and spill over during this step.
- Once the mixture comes up to a boil, reduce the heat to medium and continue to boil, stirring occasionally to prevent the mixture from sticking or burning. After about 10 minutes it should begin to thicken. Reduce the heat to medium-low and continue to cook.
- Cook until the mixture reaches 237 °F or soft ball stage (about another 5-8 minutes). See the section above for tips on how to test if the peera mixture is ready.
- Remove the mixture from the heat. Add in a pinch of salt (optional). Then using a wooden spoon, stir vigorously as it continues to cool and thicken (about 10 minutes). Alternatively, transfer it to a stand mixer fitted with a paddle attachment and mix for about 2 minutes, or until it thickens and you begin to see some sugar crystals forming.
- Next divide the mix into 24 equal portions. You can use a spoon to scoop equal amounts onto a plate.
- Then add a touch of cold water or on your palms. Roll each piece of peera between your hands to form a small ball, then place the ball on a greased cookie sheet.
- Next, use your index finger to gently press a small indentation into the peera. Allow the peera to cool completely before serving. It will harden as it cools.
Notes
Milk for this recipe: If you live in Guyana, fresh cow’s milk is full-fat and full cream. It’s not the 3% milk we typically get in the United States. I tested this recipe with whole milk, heavy whipping cream, half-and-half, and evaporated milk.
In terms of creaminess, evaporated milk gave the richest results. However, it also produced a golden-brown peera, while every peera I’ve had in Guyana has been white or creamy white. The evaporated milk version also tasted more like fudge.
The heavy whipping cream came in a close second. It yielded a whiter peera, closer in appearance to the traditional version I am used to, but it still wasn’t quite as creamy as peera made with fresh cow’s milk in Guyana (Metemgee).
