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This recipe is made with Evaporated Milk. Will get the Whole Milk ( Fresh Cow's Milk) recipe soon. Aunty Kamla gave me this recipe and it came out well on the first attempt. There is the impression that Pera is time-consuming, labourious and very tricky to make. This recipe will take away all of these misconceptions. I usually put it on while I am cooking other things and it is only when it starts to dry out that you need to pay full attention to it. Ingredients:
2 cans Evaporated milk
1 3/4 lbs of white(granulated) sugar.
A deep heavy bottom pan or a thick karahi.
Wooden spoon.
Method:
1. Pour the milk into the karahi and add all of the sugar. Stir well.
2.Put to boil on stove with medium heat.
3. Stir occassionally, scraping down the sides. Keep and eye on it to make sure that it does not boil over.
4.Allow to boil until almost all the liquid has evaporated.
From this point, you have to stir the Pera vigorously. Test to see if is at the soft ball stage. This means dropping some Pera into a glass of water. If it stays together, remove from flame. If not, continue to cook and keep on testing. Once you remove it from the flame, stir vigorously to ensure that your Peras are smooth and melt in your mouth and are not grainy. When you see it starting to get dry, shape into small balls then flatten between the palms of your hand. Place them in a tray to complete the drying. Your pera is ready to eat.........