Shufta

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

Dry spices

8 green cardamoms, crushed fine

1/2 tsp cinnamon powder

1/4 tsp dry ginger powder

Black pepper powder to taste

Pinch saffron

1. Soak almonds, cashew nuts, raisins, pistachios and walnuts in warm water for 20 minutes. 
2. Soak dry dates in another bowl for 10 minutes. Drain and cut them into small pieces. 
3. Heat ghee in a pan. 
4. Fry the coconut till slightly browned. 
5. Remove in a plate. 
6. Fry paneer pieces in the same ghee till slightly browned. 
7. Drain the water from the dry fruits and add them in the pan along with the fried coconut. 
8. Add sugar, black pepper powder, cinnamon powder, dry ginger powder, cardamom powder, saffron and water in the pan. 
9. Cook till sugar is dissolved and just enough water is left to coat the dry fruits. 
10. Serve immediately. 
11. If making it for later use, re heat in the microwave before serving.