Peera (Milk: Doodh Peda)

Guyanese peera on a multicolored dish on a teal saree

Peera (Milk: Doodh Peda)

Peera, or doodh peda, is a smooth, milk-based Indian sweet popular in Guyana. With the rich flavor of sweetened condensed and powdered milk plus a hint of spice, this fudge-like dish is a must try.

Course Dessert

Cuisine Guyanese, Guyanese/Indian, Indian

Keyword doodh peda, doodh peda recipe, how to make doodh peda, milk peda, milk peda with condensed milk, milk powder peda, peda recipe with milk, peera, recipe for doodh peda

Prep Time 15

Cook Time 20

Servings

Calories 59kcal

Equipment

Candy Thermometer
Small Cookie Scoop

Ingredients

2 1/2 cups milk powder
1 sweetened condensed milk 14 oz
¼ teaspoon ground cardamom
1 teaspoon vanilla may use mixed essence
1 tablespoon ghee used to grease your hands

Instructions

Combine the milk powder, condensed milk, vanilla extract and ground cardamom in a large bowl. Using a wooden spoon mix to combine, pressing with the back of the spoon and scraping down the sides as needed.
Grease your palms with a small amount of the ghee. Then rub the mixture in the bowl until it is smooth. Then shape it into a large ball. It will be sticky, just continue to add ghee to make it workable.
Cover a 1 tablespoon sized cookie scoop or a dinner spoon with some ghee. Then scoop or spoon the peera into the palm of your hands. Then roll the peera to form a round ball.
Finally, you can use your index finger or thumb to press an indentation into the center of the peera. This is the most common and traditional way to decorate the peera. Place your peeras on a greased baking sheet and allow them to set completely before serving (1-2 hours or over night if time allows).

Mix it in the stand mixer

To the bowl of a stand mixer add the milk powder, condensed milk, vanilla extract and ground cardamom. Mix, using a paddle attachment at the lowest speed until everything is fully combined and smooth (about 5 minutes). Then scoop as shape as instructed above.

Notes

The peera will be a bit soft and sticky but should be workable once you add ghee to your hands.
You may need to wash and reapply ghee to your palms about every 5 peeras to prevent sticking.
If you don't like the strong taste of ghee, you can use any other neutral tasting oil or even butter.

Nutrition