Sheer pira is the Afghan milk sweet: milk powder worked quickly into a hot sugar syrup with cardamom, rosewater and walnuts, spread out in a dish and cut into diamonds once it sets. It is rich and dense, nearer to fudge than to anything baked, and it is made in a few minutes, with a scattering of ground pistachio on top. Cut it small and serve it with green tea.
Zone: Silk Road Table
INGREDIENTS
- 440 g white sugar
- 500 ml water
- 440 g full-cream milk powder
- 1 tbsp ground cardamom
- 1 tbsp rosewater
- 125 g walnuts (chopped)
- 1 tbsp ground pistachios
METHOD
- Stir the sugar and water in a pan over a low heat until the sugar dissolves. Simmer without stirring for 10 to 15 minutes, until it forms a thick syrup, taking care that it does not colour.
- Mix the milk powder, cardamom, rosewater and walnuts in a bowl.
- Pour over the hot syrup and mix together quickly.
- Spread the mixture into a shallow dish, scatter with the ground pistachios and leave for about 30 minutes to cool and set.
- Cut into diamonds or squares to serve.
NOTES
UK adaptation: Full-cream milk powder from South Asian or Middle Eastern grocers, or Nido from larger supermarkets; skimmed milk powder will not set properly. Rosewater from the baking aisle. Walnut halves, chopped. Everything else widely available.
US adaptation: Whole milk powder such as Nido from Latin or South Asian grocers. Rosewater from Middle Eastern grocers. Everything else widely available.
Cook’s note: Keep the syrup pale, and work fast once it meets the milk powder. Coloured syrup tastes of caramel instead of milk, and the mixture starts to set almost at once.
Cook this differently? Share your family’s version — or tell us what we’re missing.
Contribute