Serves     24 pieces

Ingredients

2 cups water
2 cups Sugar
4 cups milk powder
1 teaspoon ground cardamom powder
1 teaspoon rose essence
½ cup coarsely chopped pistachios
½ teaspoon salt
Dried rose petals, to garnish

Equipment:
Stew pot
Parchment paper
9×9 cake pan

Directions

Grease the cake pan and line it with parchment. Set aside.

Add water and sugar to the pot and heat on medium. Stir to dissolve the sugar. Once the sugar is completely dissolved, increase the heat. When the liquid comes to a boil, reduce to simmer and allow the syrup to reduce – this should take 15 – 20 minutes.

Add the rose essence, cardamom powder, and salt. When a thick, syrup-like consistency is reached, slowly add the milk powder while stirring continuously. Adding slowly and stirring vigorously is key to prevent clumps from forming.

Fold in the pistachios, reserving a small amount to garnish. Pour the mixture into the parchment lined pan. Garnish with rose petals and the reserved pistachios.

Allow it to cool and set for about an hour. Score into shapes and then invert the pan over a plate/cutting board and peel off the parchment. Serve with hot chai or as dessert.

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Recipe and photo credit: Vinola V. Munyon

Country:
Afghanistan


Notes and Instructions