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Afghani Sheer Payra (Afghani Milk Fudge)

Author: Pavani
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Prep Time: 10 minutes
Cook Time: 10 minutes
Cooling Time:: 1 hour
Course: Dessert
Cuisine: Afghan
Servings: 12 Servings

Ingredients

  • 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.
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