This sweet dish comes from Kashmir the land of exquisite scenic beauty. Kashmiri cuisine has been influenced by the cooking traditions of its various invaders and is a harmonious fusion of several cultures. Some of the finest gourmet delicacies form a part of this cuisine which is dominated by a variety of powdered and whole spices.
Shufta is just dry fruits in sugar syrup. The addition of delicate flavors makes it a special dish for festivals and marriages. A lavish assortment of dry fruits with saffron and warming spices, it warms up the body quickly. So a wonderful dish for those cold winter months.
Ingredients: (serves 6)
3 tbsp ghee (clarified butter)
1/4 cup dry coconut, slivered
100 gm paneer (cottage cheese) cubes
1/4 cup almonds
1/4 cup cashew nut
1/4 cup golden raisins
1/4 cup pistachios
1/4 cup walnuts
10 pitted dates
1/2 cup sugar
1/4 cup water
8 green cardamoms, crushed fine
1/2 tsp cinnamon powder
1/4 tsp dry ginger powder
Black pepper powder to taste
- Soak almonds, cashew nuts, raisins, pistachios and walnuts in warm water for 20 minutes.
- Soak dry dates in another bowl for 10 minutes. Drain and cut them into small pieces.
- Heat ghee in a pan.
- Fry the coconut till slightly browned.
- Remove in a plate.
- Fry paneer pieces in the same ghee till slightly browned.
- Drain the water from the dry fruits and add them in the pan along with the fried coconut.
- Add sugar, black pepper powder, cinnamon powder, dry ginger powder, cardamom powder, saffron and water in the pan.
- Cook till sugar is dissolved and just enough water is left to coat the dry fruits.
- Serve immediately.
- If making it for later use, re heat in the microwave before serving.