This shop's snug bakery display is well worth a short detour from the Liberty Ave. main drag. Squeeze through the grocery aisles all the way to the back, and you'll find a tempting selection of currant rolls, pine tarts, salara, black bean cakes, and more.
And you'll find pera (Peer-ah, three for $1), also called peda and penda. These doughy sweets are equally well-known in India — to which many Guyanese trace their ancestry — especially in the north. They're made with khoya, or milk solids, and sugar. The principal difference between the two types shown here, I believe, is that the sugar in the brown pera has caramelized, contributing a slightly richer flavor and grainier texture.
Update: The original version of this post stated that pera are merely relatives of a sweet from the subcontinent, and that they're made with condensed milk and sugar. Two readers quickly noted that pera, in much this same form, are widely available in India; one added that the dairy component is not condensed milk, a liquid, but khoya, or milk solids. I've corrected the preceding paragraphs accordingly. Thanks, Prateep and Anne!
Guyana's Choice Bakery
119-14 101st Ave. (Lefferts Blvd.-120th St.), Richmond Hill, Queens