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PERA (Makes 6 pera)
10
oz. milk
4 teaspoon powdered milk
4 teaspoon granulated sugar
2 black cardamoms ground coarsely (green if black not available)
6 grated pistachios
Put whole milk in a small wok and place on a high flame. Prepare khoya (see basic preparations chapter). Let the khoya dry for a few minutes; then add the powdered milk and mix well. Thoroughly mix in sugar. Add the cardamom and mix again. Form balls by rolling between the palms. Do not make smooth round balls-make rough ones. Place pera in the palm of the left hand; with thumb of the right, pick up grated pistachios and press into the middle of the pera, making a depression. Do not offer the same day, but keep aside a day or two to harden. The cracks in the pera increase the wonderful flavor.
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This Recipe is Copyright © -2006 The Bhaktivedanta Book Trust International. All rights reserved.
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