Guyanese Pera Recipe

Begin by pouring one 12 ounce can of evaporated milk into a large pot. Use the same milk can to scoop exactly 12 ounces of sugar into the pot. Place the pot on a burner and bring to a boil on medium-high heat. Continuously stir. Prepare a plate and a bowl with water on the side.

Once the mixture has come to a boil and the ingredients are stirred together well, lower the burner to medium-low heat. Stir the mixture continuously for another 10-14 minutes or until it has thickened. Then, remove the pot from the heat.

Use a wooden spoon to begin beating or stirring the mixture rapidly. Continue to vigorously stir the mixture until it becomes a thick and dried consistency, almost like cookie-doe.

Once the mixture is thick and cannot be stirred anymore, use a spoon to scoop out a tablespoon worth of the mixture. After you have dipped your hands in the bowl of water, begin rolling the mixture in your hands to create small balls and then flatten them out between your palms and place it on the plate. Continue doing this until you are out of mixture.

After the Pera are all rolled out, leave the plate out for 30 minutes to an hour or place them in the fridge. After the allotted time, the Pera will harden and dry, becoming delicious treats. Plate and serve for any occasion. Cinnamon and other spices can be added depending on your preference.