Sheer Payra / Afghani Milk Fudge


  • 1 cup Water
  • 1 cup Sugar
  • 1 tsp Cardamom, ground
  • 1 tsp Pistachios, ground
  • 1 tsp Walnuts, crushed
  • 1 tsp Rosewater
  • 1 tsp Rose petals, dried
  • 2 cups Milk powder, full cream
  • Chopped walnuts, pistachios and rose petals to garnish


  1. Grease a plate with a little oil or butter and keep it aside.
  2. Place the water and sugar in a saucepan over low heat and stir until the sugar dissolves.
  3. Simmer without stirring for 15 minutes or until the syrup forms becomes as thick as warm honey.
  4. Meanwhile combine the milk powder, ground cardamom, crushed walnuts, ground pistachios and dried rose petals and keep ready.
  5. When the syrup is as thick as mentioned earlier, take off the heat and add rose water.
  6. Pour this syrup in the milk powder mixture (step 4) and mix well with a wooden spatula.
  7. Pour this mixture in the greased plate from step 1.
  8. Allow the mixture to set for an hour.
  9. Cut it into desired shapes and serve at room temperature.


  • You can keep this in a tight container for 3 to 4 days.
  • It goes well with black coffee or black tea.
  • You can add desiccated coconut with the milk powder if you wish to give an Indian touch.