It’s been a decade now since I first made Peera – Indian Milk Fudge also known as Doodh Peda. Making it from scratch is truly a labour of love, and the way it melts in your mouth is superior in quality to the quick method. The long method requires patience and determination, traits I felt I possessed, but I did not know to what extent until I made Peera. I shared my trials and triumphs with you back then. And I am sharing them with you again because we find ourselves in a time where we have a little more time to mull things over; we are not rushing around as we used to, and some are spending a little more time in the kitchen – perfect for making from-scratch Peera.
There are many things to celebrate at Diwali and one of the things many look forward to is the variety of sweetmeats that are made and shared with family, friends and loved ones, among them is Peera, a soft fudge that’s made on special occasions such as Diwali, the birth of children, weddings, etc.
