Sheer Pira is Afgani sweet burfi. It is a very simple recipe which can be made with very few ingredients. Here below is its full recipe:
Ingredients
4 cups of milk powder
1 cup of sliced cashews/almonds
1 cup of coconut powder
2 cups of sugar
2 cups of water
few pistachios for garnishing
Method
1. Take two cups of water with two cups of sugar in a deep pan for syrup/chashni. Keep it it on flame. Cook in on medium flame for 13 minutes. In this time,chashni will be thick. Take care, it should not be crystallized.
2. While chashni is being prepared, Mix all the dry ingredients i.e milk powder, coconut powder and sliced cashews or almonds or both in a deep big bowl. Bowl should be big, enough to mix it with chashni.
3. After 13 minutes, when chashni is ready( it should not be crystallized), remove from fire. After that mix it with all the dry ingredients with spatula,
4. Now transfer it into the greased tray/thali and spread it smoothly with the greased back of any bowl.For getting the smooth texture, grease the back of the the bowl again and again and if needed change the bowl.
5. Garnish it with sliced pistachios. Slightly press it with hands
6. When it comes on room temperature, cover it with cling film and keep it in the refrigerator for overnight.
7. Next day cut into desired shape.
8. Delicious sheer pyera/pira is ready to serve.
Tips
1.Chashni should be thick but not crystallize. Therefore, cook it on medium flame approximately 15 minutes.
2.Make the chashni in any deep pan/small patila/pot just like we make gulab jamun syrup. Pour the syrup in the dry ingredients not dry ingredients in the syrup. Don't make in kadahi as in it, it gets crystallize very soon.
Enjoy Healthy Cooking!!!
See more recipes:
Oats Burfi
Oats Poha
Oats Pakore (Sandwichmaker)
Chatpati Oats Chaat
Shakkar Paare or Khurma
Petha Mithai
Burfi of Left over Chashni of Petha Mithai
Shakkar Paare or Khurma
Sugar Coated phulia or Murmure
Boondi Ladoo
Oats Burfi
Chocolate Squares
Sugar Coated Sawalee
Moong Dal Halwa Sooji Halwa
AAte ka Halwa
Chocobar Ashrfis
Soot ke Ladoo
Sandesh
Besan & Sattu Ke Ladoo
Paneer Pak
Paag Panjii Burfi
Rabdi/Rabri
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Reproduction of the contents of this blog, without permission, in whole or in part, is strictly prohibited.
4 cups of milk powder
1 cup of sliced cashews/almonds
1 cup of coconut powder
2 cups of sugar
2 cups of water
few pistachios for garnishing
Method
1. Take two cups of water with two cups of sugar in a deep pan for syrup/chashni. Keep it it on flame. Cook in on medium flame for 13 minutes. In this time,chashni will be thick. Take care, it should not be crystallized.
2. While chashni is being prepared, Mix all the dry ingredients i.e milk powder, coconut powder and sliced cashews or almonds or both in a deep big bowl. Bowl should be big, enough to mix it with chashni.
4. Now transfer it into the greased tray/thali and spread it smoothly with the greased back of any bowl.For getting the smooth texture, grease the back of the the bowl again and again and if needed change the bowl.
5. Garnish it with sliced pistachios. Slightly press it with hands
6. When it comes on room temperature, cover it with cling film and keep it in the refrigerator for overnight.
7. Next day cut into desired shape.
8. Delicious sheer pyera/pira is ready to serve.
Tips
1.Chashni should be thick but not crystallize. Therefore, cook it on medium flame approximately 15 minutes.
2.Make the chashni in any deep pan/small patila/pot just like we make gulab jamun syrup. Pour the syrup in the dry ingredients not dry ingredients in the syrup. Don't make in kadahi as in it, it gets crystallize very soon.
Enjoy Healthy Cooking!!!
See more recipes:
Oats Burfi
Oats Poha
Oats Pakore (Sandwichmaker)
Chatpati Oats Chaat
Shakkar Paare or Khurma
Petha Mithai
Burfi of Left over Chashni of Petha Mithai
Shakkar Paare or Khurma
Sugar Coated phulia or Murmure
Boondi Ladoo
Oats Burfi
Chocolate Squares
Sugar Coated Sawalee
Moong Dal Halwa Sooji Halwa
AAte ka Halwa
Chocobar Ashrfis
Soot ke Ladoo
Sandesh
Besan & Sattu Ke Ladoo
Paneer Pak
Paag Panjii Burfi
Rabdi/Rabri
-----------------
Reproduction of the contents of this blog, without permission, in whole or in part, is strictly prohibited.
