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Sheer Payra By Chef Harpal Singh Sokhi

Sheer Payra

Also known as - Sheer Payra recipe by Chef Harpal Singh Sokhi

Sheer Payra is a classic Afghani dessert with a fudgy consistency. It’s loaded with nuts and flavoured with cardamom and rose water.
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Cooking Time

15-17 Min

Meal Type


Preparation Time

10-15 Min



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  • For garnish

    • sliced almonds

    • dried rose petals

    • chopped dried cherries

  • hello world

    • 2 cups water

    • 2 cups sugar

    • 1 tsp cardamom powder

    • 1 tbsp rose water

    • 2 1/2 cups milk powder

    • 2 tbsp sliced almonds

    • 2 tbsp chopped pistachios

    • 2 tbsp chopped dried apricots

    • 2 tbsp chopped dried cherries

    • 2 tbsp black raisins

    • 2 tbsp dried pineapple

    • 2 tbsp dried rose petals


  1. 1

    In a pan, heat 2 cups of water and 2 cups of sugar, and stir continuously.
  2. 2

    Whisk the sugar syrup until it comes to a 1 string consistency.
  3. 3

    Add 1 tsp cardamom powder.
  4. 4

    Add 1 tbsp rose water, 2 1/2 cups milk powder and mix well
  5. 5

    Add 2 tbsp sliced almonds, 2 tbsp chopped pistachios, 2 tbsp chopped dried apricots, 2 tbsp chopped dried cherries, 2 tbsp black raisins, 2 tbsp dried pineapple, 2 tbsp dried rose petals and mix well.
  6. 6

    Sprinkle some sliced almonds, dried rose petals and chopped dried cherries in a mould.
  7. 7

    Pour the mixture into the mould and refrigerate the mixture for 2-3 hours.
  8. 8

    Unmould the Sheer Payra and place it on a serving dish. Garnish it with dried rose petals, sliced almonds and chopped pistachios.

A Trip To Kabul And Back With Sheer Pira Aka Sheer Payra

Gear up for a trip to the capital of Afghanistan, Kabul, without leaving the comfort of your home, with this mouth-watering sheer pira aka sheer payra recipe by chef Harpal Singh Sokhi. A true-blue crowd-pleaser, this is a soft, slightly chewy milk fudge flavoured with the goodness of cardamom powder and rose water, and loaded with chopped dry fruits. Chef Harpal likes to garnish his sheer pira with sliced almonds, dried rose petals and chopped dried cherries. 

A traditional sheer pira 

According to Taste Atlas, "sheer pira, which means sweet milk in Dari (a native language of Afghanistan), is a traditional Aghani dessert made with a mixture of full-cream milk powder, ground cardamom, rose water, and ground or chopped nuts combined with hot sugar syrup. The creamy mixture is added to a lined or greased tray or a deep dish, smoothed out, and then sprinkled with additional chopped or powdered nuts. Once the dessert hardens to a fudge-like consistency, it is cut into diamond-shaped slices or squares before serving." In chef Harpal's version, the sheer pira is set into a big rose flower silicone mould. 

Traditionally, a sheer pira or sheer payra recipe includes nuts like walnuts, pistachios, cashews, hazelnuts, or almonds. These nuts are usually roasted for better flavour. This fragrant and delicious milk candy is usually prepared in parts of Afghanistan for special occasions and celebrations such as birthdays and weddings and is generally paired with green tea or tea.  

Also Read: Kabuli Pulao by chef Harpal Singh Sokhi

Other Afghani desserts

Much like most desserts in India, milk is the base for several sweet treats in Afghanistan. Apart from sheer pira, the most popular sweet treats from Afghanistan include: 

Sheer yakh

Sheer yakh in Dari language means cold or frozen milk and it is similar to the kulfi that we get in our country. Milk, sugar and flavourings are mixed and placed in a metal mould, and then placed inside a metal container filled with salt and ice. 


A wedding special dessert, malida features a bread made using a mixture of flour, yeast, baking soda, oil, and water. This bread is later finely ground and mixed with sugar, ground cardamom powder and hot oil. Malida can be eaten as is or accompanied by tea. 


A traditional Afghani treat, firnee has its origins in India and is similar to the rice-based pudding in north India called phirni. While the Indian phirni is made using ground rice, Afghanistan's version replaces the grain with cornstarch. Traditionally, firnee is garnished with ground pistachio, but in its modern variations, you may notice fresh, seasonal fruits being used as a garnish.  

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