📝 About This Recipe
Sheer-Pira is a beloved Afghan delicacy, a melt-in-your-mouth milk fudge that is a staple at Eid celebrations and weddings. This 'sweet milk' treat combines the richness of full-fat milk powder with the aromatic warmth of ground cardamom and rosewater, studded with crunchy pistachios and walnuts. It is a sophisticated, chewy confection that perfectly represents the hospitality and festive spirit of Afghanistan.
🥗 Ingredients
The Fudge Base
- 4 cups Full-fat milk powder (Nido brand is highly recommended for authenticity)
- 2 cups Granulated white sugar
- 1 cup Water (filtered)
- 2 tablespoons Rosewater (high quality culinary grade)
- 1 tablespoon Ground cardamom (freshly ground provides the best aroma)
The Nut Inclusions
- 1/2 cup Walnuts (roughly chopped)
- 1/2 cup Pistachios (unsalted and slivered or chopped)
Garnish and Prep
- 2 tablespoons Slivered pistachios (for topping)
- 1/2 teaspoon Ground cardamom (extra for dusting)
- 1 teaspoon Neutral oil or butter (to grease the tray)
👨🍳 Instructions
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1
Prepare a 9x9 inch baking pan or a similar flat-bottomed tray by lightly greasing it with a neutral oil or butter. Set aside.
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2
In a large mixing bowl, combine the milk powder, 1 tablespoon of ground cardamom, chopped walnuts, and half of the pistachios. Stir well to ensure the nuts are evenly distributed through the powder.
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3
In a heavy-bottomed saucepan over medium heat, combine the sugar and water. Stir constantly until the sugar is completely dissolved.
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4
Bring the sugar syrup to a gentle boil. Stop stirring and let it simmer for about 8-10 minutes. You are looking for a 'one-thread' consistency (roughly 220°F to 225°F on a candy thermometer).
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5
To test the syrup without a thermometer, dip a spoon in, let it cool slightly, and touch it with your forefinger. Press your thumb and forefinger together and pull apart; a single thin thread should form.
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6
Once the syrup reaches the correct consistency, stir in the rosewater and immediately remove the pan from the heat.
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7
Quickly pour the hot syrup into the bowl containing the milk powder and nut mixture.
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8
Using a sturdy wooden spoon or spatula, mix the ingredients rapidly. The mixture will be thick and sticky, and you must work quickly before it begins to set.
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9
Once the powder is fully incorporated and no dry spots remain, transfer the mixture into the prepared greased pan.
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10
Wet your hands slightly or use the back of a greased spoon to press the fudge down firmly and smooth out the top into an even layer about 1/2 to 3/4 inch thick.
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11
Immediately sprinkle the remaining slivered pistachios and a dusting of ground cardamom over the top, pressing them lightly into the surface so they adhere.
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12
Allow the Sheer-Pira to cool at room temperature for at least 2 hours. It should be firm to the touch but still slightly chewy.
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13
Using a sharp knife, cut the fudge into diamond (lozenge) shapes or small squares.
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14
Carefully lift the pieces out of the pan and arrange them on a serving platter.
💡 Chef's Tips
Always use full-fat milk powder; skim milk powder will result in a grainy, less flavorful fudge. The syrup consistency is the most critical part; if it's too thin, the fudge won't set, and if it's overcooked, it will be hard and brittle. Work as fast as possible once the syrup hits the powder, as the fudge begins to harden within seconds. If the mixture sets too quickly in the bowl, you can place the bowl over a pot of simmering water (double boiler) for a minute to soften it. Store in an airtight container at room temperature for up to a week, or refrigerate for longer shelf life.
🍽️ Serving Suggestions
Serve alongside a steaming pot of Afghan green tea (Chai-e-Sabz) infused with cardamom pods. Arrange on a decorative platter with other 'Shirini' like Gosh-e-Fil (Elephant Ear pastries). Pair with fresh fruits like grapes or pomegranate seeds to balance the intense sweetness. Offer as a 'sweet mouth' treat to guests immediately after a heavy meal of Kabuli Pulao. Pack into small decorative boxes to give as traditional gifts during Eid or Nawroz celebrations.