Instructions

1. Lightly grease a 12 inch x 8 inch sheet cake pan and line it with parchment paper overhanging at each end to help lift out the shirpera when it has set.
2. Mix the sugar and 1 cup water in a saucepan over high heat to dissolve the sugar. Bring to a boil and cook without stirring for 5 minutes, or until the syrup thickens and reaches between 225-233°F on a candy thermometer.
3. Remove the pan from the heat and pour the syrup into a large bowl. Add the cardamom, rosewater, butter, almonds, and coarsely chopped pistachios. Mix to combine using a wooden spoon, then add the milk powder in batches, mixing to incorporate between additions. It's important to work quickly when stirring in the milk powder because, as the mixture cools between each addition, it will become firmer and more difficult to mix. The consistency of the finished mixture should be thick and soft, but holding its form, rather than runny or very hard when poured from a spoon.
4. Spread the mixture evenly in the pan using a metal spatula, then dampen your hands and smooth the surface. Sprinkle the finely chopped pistachios over the top, gently pushing them into the fudge. Decorate with slivered pistachios, then set aside overnight, uncovered, at room temperature to completely set and become firm.
5. Traditionally, shirpera is cut into diamond shapes or squares and piled high on decorative platters to serve. It can be refrigerated in an airtight container for up to 2 weeks.