Sheer Payra ~ Afghani Milk Fudge

I had to miss last month’s IFC, which was for Australian delicacies, thanks to my shifting. I was planning to miss this month’s challenge as well as my kitchen was not yet ready. This month’s challenge is Afghanistan, hosted by Pavani. I guess I will tell you a little secret. When Sara invited hosts for the upcoming challenges, I had my eyes set on Afghanistan and was doing my mental calculation as to whether I would be able to do it, considering all our plans at that time. By the time I thought I may be able to do it, Pavani had already booked her berth. Now, I do feel that it was good I didn’t take it up! I wouldn’t have been able to do justice to it in any way!


Afghani cuisine has heavy influences from all its neighbors, including Persia and India. I have to say that I love their pulao and their kebabs and make it a point to have it from outlets here during weekends. The only recipe that I have made was this Afghani Pulao. Pavani had given an awesome list of recipes, however I was not in a condition to try any of it because of my lack of facilities. However, this Sheer Payra was really tempting. Sheer Payra is a milk fudge studded with loads of nuts and flavored with cardamom and rose water! I could die for that for sure… Pavani assured me that all I needed was a source of boiling water and I could get it done. I had the induction and all the ingredients in hand, so I set up to it.


My first attempt was a dud, to say the least. I must say I was really disappointed. I guess it was a problem with my sugar syrup and my faulty measurements, that the fudge didn’t settle. Not only that, the sugar level in the recipe was awfully too sweet! It was so sweet that I had to trash it and it’s the first time that I am making something for a challenge and trashing it. It was a really heartbreaking experience, considering that I am somebody who would just not throw food. I felt the guilt for a week before I tried it again. This time, I took some advise from Pavani, watched a couple of YouTube videos, more than that cut the sugar quantity to a hell lot and then went ahead to make it. The picture says it all. I regretted making half the quantity – they just disappeared! It was that good… as a sweet bite after a heavy meal or simply with a cup of mildly sweet black tea….Β Recipe adapted from here


A perfect partner…



Sheer Payra ~ Afghani Milk Fudge

Course Dessert
Cuisine Afghani
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 3 -4
Author Rafeeda


  • 1/4 cup water
  • 1/4 cup sugar
  • A pinch of salt
  • 1 tsp cardamom powder
  • 1 tbsp rose water
  • 1/2 + 1/8 cup milk powder
  • 1 tbsp walnuts chopped
  • 1 tbsp almonds chopped
  • 1 tbsp pistachios chopped


  • Keep a small plate greased. Β Mix the milk powder, walnuts and almonds and set aside.
  • Keep water to warm. As soon as it starts to warm, add the sugar and salt. Mix well.
  • Keep moving it around - do not stir - till the sugar is dissolved.
  • 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.
  • Quickly sprinkle the milk powder mixture and mix with a wooden spoon vigorously till the syrup coats it completely.
  • Transfer it to the greased plate, sprinkle the chopped pistachios on top.
  • Allow the mixture to settle for an hour. Cut into squares with a sharp knife.
  • 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!!!

Join the Conversation

    1. Thank you so much Kaveri…

  1. Wow! The sweet looks so tempting!!

    1. Thank you so much Priya…

  2. i love this since my childhood πŸ˜€ didn't know the recipe πŸ™‚ wow raffy thank you so much for sharing dear

    1. Now you can make it yourself and enjoy! πŸ™‚ Thanks a lot Monu…

  3. sounds so easy! definitely gonna try right away!

    1. Thank you so much Fash…

    1. Thanks a lot Smitha…

  4. Something very new in name but with similar ingredients ..Just tasted heavenly with rose water and nuts ..What u mean is, it has to be firm ?but you can't make it firm ..

    1. My first experience was not really good, I had a flowy mixture. Then a little change in the ingredients and I had the hard version… and it is a firm dish, all the You-Tube videos does show a hard sweet… thanks a lot Sathya…

  5. A new sweet for me… tempting one to make…… πŸ™‚

    1. Thank you so much Remya… πŸ™‚

  6. Looks very delicious.. am tempted to try this out..

    1. Thank you so much Sona…

  7. never heard of this..ll try someday πŸ™‚

    1. Thank you so much Rani… πŸ™‚

  8. I wanted to check this post when I saw this on fb, but was not able to get to it till today. This looks like our burfi, right? Sounds so simple and delectable!!

    1. More thicker than a burfi! Thank you so much Shibi…

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

The Big Sweet Tooth Β© Copyright 2021.
All rights reserved.
Customized & Maintained Host My Blog