Milk Fudge with Pistachio (Shirpera)
A dessert that is almost fudge almost nougat. Filled with pistachio and then topped with them, you get a delightful crunch. Slight hint of rosewater really hits right. Second recipe of my journey and this makes me eager to try more sweets I've never had before.
Ingredients
Ingredients
- 0.1cupsugar
- 0.04cupwater
- 0.08teaspoonsground cardamom
- 0.04tablespoonrosewater
- 0.04tablespoonbutter
- 0.04cupslivered almonds
- 0.02cupcoarsely chopped pistachios
- 0.23cupwhole milk powder (ended up being a whole 22 ounce bag of Bob's Red Mill, there's probably more authentic ingredients but it's what I was able to find)
- 0.02cupfinely chopped pistachios
- Handful of slivered pistachios to decorate
Directions
Instructions
Line a 12 x 9 pan with parchment paper
Mix the sugar and water in a saucepan and heat to dissolve sugar. Bring it to a boil and cook without stirring for about 5 minutes. The mixture should thicken and ideally reach a temperature of around 230 degrees F.
In a mixing bowl, add cardamom, rosewater, butter, almonds, and coarsely chopped pistachios.
When sugar/water syrup is ready, add to the bowl (should be hot enough to melt the butter).
Add the milk powder in batches. Should be done quickly because the mixture is easier to work with when still warm, gets more difficult to handle as it cools. Mixture should be almost doughy able to hold its shape but still soft enough to spread in the pan.
Spread the mixture in a pan, this is more easily done with damp hands to shape and flatten the dough into the pan.
Sprinkle chopped pistachios and use the slivered pistachios to decorate.
Leave out uncovered overnight for it to set. Then cut into into squares or diamonds to enjoy!
Ingredients
Ingredients
- 0.1cupsugar
- 0.04cupwater
- 0.08teaspoonsground cardamom
- 0.04tablespoonrosewater
- 0.04tablespoonbutter
- 0.04cupslivered almonds
- 0.02cupcoarsely chopped pistachios
- 0.23cupwhole milk powder (ended up being a whole 22 ounce bag of Bob's Red Mill, there's probably more authentic ingredients but it's what I was able to find)
- 0.02cupfinely chopped pistachios
- Handful of slivered pistachios to decorate
Directions
Instructions
Line a 12 x 9 pan with parchment paper
Mix the sugar and water in a saucepan and heat to dissolve sugar. Bring it to a boil and cook without stirring for about 5 minutes. The mixture should thicken and ideally reach a temperature of around 230 degrees F.
In a mixing bowl, add cardamom, rosewater, butter, almonds, and coarsely chopped pistachios.
When sugar/water syrup is ready, add to the bowl (should be hot enough to melt the butter).
Add the milk powder in batches. Should be done quickly because the mixture is easier to work with when still warm, gets more difficult to handle as it cools. Mixture should be almost doughy able to hold its shape but still soft enough to spread in the pan.
Spread the mixture in a pan, this is more easily done with damp hands to shape and flatten the dough into the pan.
Sprinkle chopped pistachios and use the slivered pistachios to decorate.
Leave out uncovered overnight for it to set. Then cut into into squares or diamonds to enjoy!