This month we spotlight “One Day’s Wages” and their work to improve maternal health outcomes in Afghanistan. Given the focus on safe childbirth for mother and child, it seemed fitting to feature a celebratory dish, one that screams “joy.” Sheer Pera (or Sheer Pira) is an Afghani dessert that is often part of the meal during celebratory occasions. A milk fudge with flavors that are quintessentially Afghani, it has notes of rose and cardamom and incorporates dried nuts. For how decadent and delicious it tastes, Sheer Pera is remarkably simple to make. The cardamom powder, rose water (or rose essence), and pistachios are not optional ingredients as they give the fudge the flavor that makes it Afghani fudge. In addition to pistachios, one could add almonds or walnuts as well. With an under 30-minute cook time, this fudge comes together easily and is incredibly delicious. Serve with hot chai for teatime or enjoy as dessert.

Sheer Pera/Pira
Servings: 24 pieces
Cook time: 30 minutes
Cooling/setting time: 1 – 2 hours

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.

Recipe and photo credit: Vinola V. Munyon