Jennifer Brennan

Peras

Preparation info
  • Quantity:

    10

    peras
    • Difficulty

      Easy

Appears in
Curries & Bugles: A Memoir and Cookbook of the British Raj
Curries & Bugles

By Jennifer Brennan

Published 1990

  • About

These are creamy, slightly sticky sweets, with a consistency of soft fudge. They are rich and sinfully delicious.

Ingredients

  • 1½ pints whole milk
  • 1 teaspoon ghee (clarified butter)
  • 4

Method

  1. Make khoya by reducing the milk to a solid mass. There should be approximately 4 oz of khoya. Let it cool and refrigerate briefly.
  2. Melt the ghee in a saucepan over very low heat. Take the lump of khoya and crumble it over the saucepan. Stir the milk solids and butter together over the low heat for