Rosewater is popular in Middle Eastern cooking, and the star of Turkish delight. This recipe for Afghan sweets also includes walnuts and pistachios.
- 440 g (2 cups) white sugar
- 500 ml (2 cups) water
- 440 g (4 cups) full-cream milk powder
- 1 tbsp ground cardamom
- 1 tbsp rosewater
- 125 g (1 cup) chopped walnuts
- 1 tbsp ground pistachios
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time 30 minutes
Place the sugar and water in a saucepan over low heat and stir until the sugar dissolves. Simmer, without stirring, for 10–15 minutes, or until a thick syrup forms. Do not allow the syrup to colour.
Meanwhile, combine the milk powder, cardamom, rosewater and walnuts in a bowl. Pour over the hot syrup and quickly combine well. Pour mixture into a shallow dish and scatter with the ground pistachios. Stand for 30 minutes or until cool and set. Cut into diamonds or squares to serve.