Rosewater is a popular ingredient in Middle Eastern cooking, and is the star of Turkish delight. This recipe for Afghan sweets also includes walnuts and pistachios.

Ingredients

• 440 g (2 cups) white sugar
• 500 ml (2 cups) water
• 440 g (4 cups) full-cream milk powder
• 1 tbsp ground cardamom
• 1 tbsp rosewater
• 125 g (1 cup) chopped walnuts
• 125 g (1 cup) chopped pistachios

Method

Step 1

Place the sugar and water in a saucepan over low heat and stir until the sugar dissolves.

Step 2

Simmer, without stirring, for 10–15 minutes, or until a thick syrup forms. Do not allow the syrup to colour.

Step 3

Meanwhile, combine the milk powder, cardamom, rosewater, pistachios and walnuts in a bowl. Keep mixing until they stick together.

Step 4

Pour mixture into a flat tray (it could be anything, for example aluminum flat trays for BBQ) and spread the mixture flat in it.

Step 5

Flatten it, and add extra dry fruit like almonds or more pistachio on top.

Step 6

Stand for 30 minutes or until cool and set.

Step 7

Cut into diamonds or squares to serve.