Blogging Marathon# 47: Week 4/ Day 3
Theme: Bookmarked Recipes from A-Z International Marathon
Dishes: Afghani Sheer Payra
I’m going to end this month’s blogging marathon on a sweet note. I have made this delicious milk fudge from Afghanistan 3 times in the past 1 month. It is that simple to make and quite a crowd pleaser. My husband really liked the fudge because it has a really nice flavor from ground cardamom and rose water.
The only thing that takes time in making this fudge is melting sugar and boiling the syrup and letting the fudge cool — other than that the whole process is very simple and quick to make. The most important and critical part of successfully making this fudge is the consistency of the sugar syrup. it should not be too thin (fudge won’t set) or too thick (fudge would be very very hard).
The whole dish takes just about 10~15 minutes including the prep time. Make sure to focus 100% on this dish (I got so used to saying this to my 7 year old, can’t help myself from saying it here because you need all your concentration when making the fudge). Keeping all the ingredients handy is another important tip.
This fudge just melts in the mouth and is very flavorful with the addition of ground cardamom and rose water.