Cook's Hideout: Afghani Sheer Payra (Afghani Milk Fudge)

November 26, 2014

Afghani Sheer Payra (Afghani Milk Fudge)

Blogging Marathon# 47: Week 4/ Day 3
Theme: Bookmarked Recipes from A-Z International Marathon
Dishes: Afghani Sheer Payra

I'm going to end this month's blogging marathon on a sweet note. I have made this delicious milk fudge from Afghanistan 3 times in the past 1 month. It is that simple to make and quite a crowd pleaser. My husband really liked the fudge because it has a really nice flavor from ground cardamom and rose water.
Afghani Sheer Payra (Afghani Milk Fudge)
The only thing that takes time in making this fudge is melting sugar and boiling the syrup and letting the fudge cool -- other than that the whole process is very simple and quick to make. The most important and critical part of successfully making this fudge is the consistency of the sugar syrup. it should not be too thin (fudge won't set) or too thick (fudge would be very very hard). 
Afghani Sheer Payra (Afghani Milk Fudge)
The whole dish takes just about 10~15 minutes including the prep time. Make sure to focus 100% on this dish (I got so used to saying this to my 7 year old, can't help myself from saying it here because you need all your concentration when making the fudge). Keeping all the ingredients handy is another important tip.
This fudge just melts in the mouth and is very flavorful with the addition of ground cardamom and rose water.


Sugar - 1cup
Water - 1cup
Milk Powder - 1½cups (I used Carnation Nonfat Dry milk powder)
Walnuts - ½cup
Almonds - ½cup
Ground Cardamom - 1tsp
Rose Water - 1tbsp
Pistachios - 2tbsp, finely chopped

  • 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.
Afghani Sheer Payra (Afghani Milk Fudge)Lets check out what my fellow marathoners cooked today for BM# 46.


  1. This is so delicious! I had my eye on it as soon as you had the sent the recipe over for the challenge. After seeing your pictures, I am so going to make this :)

  2. Love all the pictures. You make the recipe sound really easy. Looks great.

  3. that is looking so easy!!! I am so tempted to try this... bookmarking it!!!

  4. Pavani..just yesterday I was watching a video on a similar Afghani fudge..and here it is today. ..very well made looks fabulous and I am so so tempted to eat:)

  5. The fudge looks stunning Pavani..must have been so delicious!

  6. This looks delicious! Love all your pics..too tempting.

  7. So basically your suagr syrup should be 1/2 string? I will love try this out its so delicious.

  8. Wow what lovely pics and yummy fudge.

  9. Wish i get a small box of this afghani fudge, they came out simply prefect.

  10. Very evenly shaped and process is also not cumbersome

  11. Beautiful fudge and I understand what you mean by 100% focus on the dish!


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