Afghanistan's Desserts & Refreshments
Kadhoo Halwa-Made from butternut squash, halwa is a fudge-like dessert.
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Sheer payra, Afghanistan’s fudge.
2 cup sugar
2/3 cup milk 1/4 teaspoon salt 2 tablespoon light corn syrup 2 tablespoon margarine or butter 1/2 teaspoon ground cardamom 1/4 cup chopped walnuts 1/4 cup chopped pistachios |
Cook sugar, milk, salt and corn syrup in 2-quart saucepan over medium heat, stirring constantly, until sugar is dissolved. Cook, stirring occasionally, to 240F on candy thermometer or until small amount of mixture dropped into very cold water forms soft ball that flattens when removed from water. Remove from heat. Add margarine. Cool mixture to 120F without stirring. (Bottom of pan will be lukewarm.) Add cardamom. Beat vigorously and continuously until candy is thick and no longer glossy, 5 to 10 minutes. (Mixture will hold its shape when dropped from spoon.) Quickly stir in nuts. Spread mixture in buttered 9x5x3-inch loaf pan. Let stand until firm. Cut into 1-inch squares.
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Tea is consumed all day. Sugar is used in the first cup of the day, and
then sweets are eaten and kept in the mouth while sipping tea.
Tea is consumed all day. Sugar is used in the first cup of the day, and
then sweets are eaten and kept in the mouth while sipping tea.
Yogurt Drink (Dugh) Recipe
Pour yogurt, mint, salt, and pepper into a pitcher. Stir
well.Add club soda or spring water gradually, stirring constantly. Add 3 or 4 ice cubes and mix again. Serve chilled.
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Rosewater-A by product of making rose oil for perfumes, rose water has been used for centuries where it flavors drinks like hot milk or tea, desserts like Turkish delight, baklava, and rice pudding, and even adds a subtle complexity to savory foods.