Sheer Payra Afghan Rosewater, Cardamom Fudge

½ cup plus 1 tablespoon warm water
1¼ cups sugar
1/4 teaspoon salt
1 ¼ cups powdered milk
1 teaspoon rosewater
1 teaspoon cardamom
2 tablespoons walnuts, finely chopped
2 tablespoons almonds, finely chopped
2 tablespoons pistachios, finely chopped

Lightly butter a glass or metal pan, approximately 7x11 inches and 1-2 inches deep.
Time is of essence in this recipe. For best resutls, have all your ingredients measured and accessible in your work area before you go to the next step.
Add the water in a heavy bottomed sauce-pan, cook the sugar and salt over medium heat, stirring constantly until the sugar melts, around 3-4 minutes. Turn the heat up to high, bring to a boil, stir constantly for 2 minutes, a white foam will form on the syrup and it will thicken.
Remove pot from heat and move to your work area.  Drizzle the powdered milk in the pot, as you stir, a creamy smooth mixture will form.  Add rosewater, cardamom, almonds and walnuts.  Mix well, making sure the nuts are distributed evenly in the batter.
Pour the mixture into the pan, scraping all the extras from the sides of the pan.  It should spread out but if it doesn’t, use the back of a spatula to flatten it evenly.  Sprinkle with pistachios and set to cool, approximately 1-2 hours.
Cut with a sharp knife in 2x2 inch squares, serve with a cup of black tea or coffee. Store the extra in in an air tight container or ziploc bag. Do not refridgerate, keep at room temprature.