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    Home » Blogging Marathon » Afghani Sheer Payra (Afghani Milk Fudge)

    Afghani Sheer Payra (Afghani Milk Fudge)

    Published: Nov 26, 2014 · Modified: Dec 16, 2019 by Pavani · Leave a Comment

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    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.

    [wpurp-searchable-recipe]Afghani Sheer Payra (Afghani Milk Fudge)Sugar, Water, Milk Powder - (I used Carnation Nonfat Dry milk powder), Walnuts, Almonds, Ground Cardamom, Rose Water, Pistachios - finely chopped, Measure out the milk powder and keep ready.; Grind walnuts & almonds into a smooth powder. Add this to the milk powder and ground cardamom; mix well and set aside.; Grease a 8" square pan or a plate and keep ready.; Combine water and sugar in a heavy bottomed sauce pan. Once the sugar dissolves and the mixture comes to a boil, lower the heat and simmer for 2~4 minutes. Syrup should not thicken too much, it should still be able to flow freely from the spoon.; Remove the pan from the stove, immediately stir in the milk powder mixture and rose water. Mix well to combine all the ingredients.; Pour the mixture into the prepared plate and set aside to cool for at least 1 hour. The mixture will thicken and can be cut into squares or diamonds. Store into a airtight container for up to a week.; [/wpurp-searchable-recipe]

    Afghani Sheer Payra (Afghani Milk Fudge)

    Author: Pavani
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    Prep Time: 10 mins
    Cook Time: 10 mins
    Cooling Time:: 1 hr
    Course: Dessert
    Cuisine: Afghan
    Servings: 12 Servings

    Ingredients

    • 1½ cups Milk Powder (I used Carnation Nonfat Dry milk powder)
    • ½ cup Walnuts
    • ½ cup Almonds
    • 1 tsp Ground Cardamom
    • 1 cup Water
    • 1 cup Sugar
    • 1 tbsp Rose Water
    • 2 tbsp Pistachios, finely chopped

    Instructions

    • Measure out the milk powder and keep ready.
    • Grind walnuts & almonds into a smooth powder. Add this to the milk powder and ground cardamom; mix well and set aside.
    • Grease a 8″ square pan or a plate and keep ready.
    • Combine water and sugar in a heavy bottomed sauce pan. Once the sugar dissolves and the mixture comes to a boil, lower the heat and simmer for 2~4 minutes. Syrup should not thicken too much, it should still be able to flow freely from the spoon.
    • Remove the pan from the stove, immediately stir in the milk powder mixture and rose water. Mix well to combine all the ingredients.
    • Pour the mixture into the prepared plate and set aside to cool for at least 1 hour. The mixture will thicken and can be cut into squares or diamonds. Store into a airtight container for up to a week.
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Sandhya Ramakrishnan

      November 26, 2014 at 3:24 pm

      This is so delicious! I had my eye on it as soon as you had the sent the recipe over for the challenge. After seeing your pictures, I am so going to make this 🙂

      Reply
    2. Varadas Kitchen

      November 26, 2014 at 3:56 pm

      Love all the pictures. You make the recipe sound really easy. Looks great.

      Reply
    3. Nivedhanams Sowmya

      November 26, 2014 at 4:18 pm

      that is looking so easy!!! I am so tempted to try this... bookmarking it!!!

      Reply
    4. vaishali sabnani

      November 27, 2014 at 4:06 am

      Pavani..just yesterday I was watching a video on a similar Afghani fudge..and here it is today. ..very well made looks fabulous and I am so so tempted to eat:)

      Reply
    5. Srivalli

      November 27, 2014 at 4:37 am

      The fudge looks stunning Pavani..must have been so delicious!

      Reply
    6. Sarita

      November 27, 2014 at 3:49 pm

      This looks delicious! Love all your pics..too tempting.

      Reply
    7. Archana Potdar

      November 27, 2014 at 4:17 pm

      So basically your suagr syrup should be 1/2 string? I will love try this out its so delicious.

      Reply
    8. sneha datar

      November 28, 2014 at 10:31 am

      Wow what lovely pics and yummy fudge.

      Reply
    9. Priya Suresh

      November 28, 2014 at 6:40 pm

      Wish i get a small box of this afghani fudge, they came out simply prefect.

      Reply
    10. Srividhya Gopalakrishnan

      November 30, 2014 at 11:01 pm

      Very evenly shaped and process is also not cumbersome

      Reply
    11. PJ

      December 07, 2014 at 3:02 am

      Beautiful fudge and I understand what you mean by 100% focus on the dish!

      Reply

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