Walnut Sheer Pira Recipe | Afghani Sweet | Milk Powder Fruit Fudge | Festival Sweets

walnuts

🥗Healthier: almonds

💰Cheaper: peanuts

Almonds are lower in calories and peanuts are more affordable.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories while brown sugar is often cheaper.

rose water

🥗Healthier: orange blossom water

💰Cheaper: vanilla extract

Orange blossom water offers a similar floral note.

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk is often cheaper.

Dry roast California walnuts on medium flame for 5 to 7 minutes until slightly nutty.

In a pan, add 2 cups water and 2 cups sugar to make syrup.

Cook the syrup on medium flame for approximately 15 minutes until it reaches one string consistency.

Add powdered cardamom to the syrup.

Once the syrup is ready, reduce the flame and gradually add milk powder, stirring vigorously to avoid lumps.

Add dry fruits including walnuts, pumpkin seeds, and dried mango, orange, and kiwi to the mixture.

Grease a tray lightly and line it with parchment paper.

Pour the mixture into the tray and drizzle some walnuts and pumpkin seeds on top.

Leave the Sheer Pira at room temperature for at least 3 hours to cool completely.

Once cooled, release the sides with a knife and demould using the parchment paper.

Cut into pieces, applying ghee on the knife for clean cuts.

Garnish with walnuts and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens