Sheerpira (Homemade Afghan Sweets)2013-02-24
- Servings : 6
- Prep Time : 15m
- Cook Time : 15m
- Ready In : 30m
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.
- 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
Place the sugar and water in a saucepan over low heat and stir until the sugar dissolves.
Simmer, without stirring, for 10–15 minutes, or until a thick syrup forms. Do not allow the syrup to colour.
Meanwhile, combine the milk powder, cardamom, rosewater, pistachios and walnuts in a bowl. Keep mixing until they stick together.
Pour mixture into a flat tray (it could be anything, for example aluminum flat trays for BBQ) and spread the mixture flat in it.
Flatten it, and add extra dry fruit like almonds or more pistachio on top.
Stand for 30 minutes or until cool and set.
Cut into diamonds or squares to serve.
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