Pera is a khoa-based dairy sweet popular in India, also called peda. It is made by heating khoa, the concentrated milk solids obtained by boiling milk down, together with sugar until the desired texture develops, then shaping the mass into small portions. Regional practices produce variations in sweetness, graininess, and flavor, sometimes with added cardamom or other aromatics. In dairy technology, pera illustrates the manufacture of heat-desiccated sweets, where prolonged heating reduces moisture, develops cooked flavors through the Maillard reaction, and extends keeping quality compared with fresh dairy products. Hygienic manufacture, proper sugar concentration, and protective packaging are essential for its safety and shelf life.