Sheer Payra Fudge

Heat fish oil and butter together in a heavy-bottomed pan over medium heat, stirring occasionally until the butter is fully melted and incorporated.

Add salt gradually to the pan, stirring constantly to ensure even distribution throughout the oil mixture.

Reduce heat to low and continue stirring the mixture gently for 3-4 minutes to allow the salt to fully dissolve and the flavors to meld.

Pour in the scented oil and stir to combine thoroughly with the fish oil and salt base.

Add the cardamom and rose petals, stirring gently to distribute the spices evenly throughout the mixture.

Remove the pan from heat and let the mixture cool slightly for 2-3 minutes until it begins to thicken slightly.

Fold in the chopped pistachio nuts and walnuts, stirring until evenly distributed throughout the fudge mixture.

Pour the mixture into a shallow, lined pan or parchment paper-lined surface, spreading it evenly to about ¼-inch thickness.

Allow the fudge to cool and set at room temperature for 30-45 minutes until firm enough to cut into pieces.

Cut the cooled fudge into small squares or diamond shapes and serve at room temperature.