Maeve kindly shared a link to her appearance in a morning show where she made Afghan dessert, sheer pera, which mean sweet milk in Dari. Sheer pera is delicacy served to guests, at Afghan weddings or parties. I think it will make a wonderful holiday sweet that’ll delight your guests with the rich flavors of rosewater, cardamom, walnuts and pistachio.
Maeve uses a simple recipe which makes my sheer pera recipe seem complicated and clunky compared to this mix and match recipe. I tried it and viola! In 20 minutes I had a moist and mouth watering sheer pera. Thank you for sharing this beautiful demonstration with us Maeve. Here is the five minute video of Maeve demonstrating this recipe and below is the transcription of recipe.
Happy Hannukah and Merry Christmas!
Afghan Rosewater Milk Fudge
2 cups water
2 cups sugar
4 cups powdered milk
½ cup roasted walnuts or almonds, chopped
1 tablespoon ground cardamom
1 tablespoon rosewater
¼ cup finely chopped pistachios
8 inch square pan or another deep dish around the same size
In a saucepan add water and sugar, stir until sugar dissolves and bring to a boil, turn down heat to medium high, simmer until the syrup thickens. You will feel the the syrup thicken as you stir the mixture around, it’ll take around 15 minutes to get to desired thickness. Test by putting a small drop of the syrup on a plate, the syrup should be thick and it should glide very slowly on the plate.
While the syrup is on the stove, mix the rest of the ingredients in a bowl. Once syrup is ready, remove from stove, pour into the bowl with the other ingredients. Stir until creamy and mixed well. Pour into the pan, sprinkle the pistachio on top. Let it cool in room temperature. Cut in 2 inch squares.