Sheer Payra ~ Afghani Milk Fudge
Recipe type: Dessert
Cuisine: Afghani
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
  • ¼ cup water
  • ¼ cup sugar
  • A pinch of salt
  • 1 tsp cardamom powder
  • 1 tbsp rose water
  • ½ + ⅛ cup milk powder
  • 1 tbsp walnuts, chopped
  • 1 tbsp almonds, chopped
  • 1 tbsp pistachios, chopped
  1. Keep a small plate greased.  Mix the milk powder, walnuts and almonds and set aside.
  2. Keep water to warm. As soon as it starts to warm, add the sugar and salt. Mix well.
  3. Keep moving it around - do not stir - till the sugar is dissolved.
  4. Boil the mixture till it slightly thickens. When it boils, it will form a white foam on top. I boiled the syrup for almost 15 minutes. Add in the cardamom and rose water and take off the heat.
  5. Quickly sprinkle the milk powder mixture and mix with a wooden spoon vigorously till the syrup coats it completely.
  6. Transfer it to the greased plate, sprinkle the chopped pistachios on top.
  7. Allow the mixture to settle for an hour. Cut into squares with a sharp knife.
  8. Serve with a cup of black tea. Can be stored in an air tight container for 5 days - if there is anything remaining that is!!!
Recipe by The Big Sweet Tooth at