Shufta | How to make Shufta

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ByKashmiri Cuisine - Roli Books
Created on 5th Apr 2016
  • Shufta, How to make Shufta

About Shufta

A delectable dish of dry fruits cooked in sugar syrup.

Shufta is a delicious dish which is liked by the people of every age group. Shufta by Kashmiri Cuisine - Roli Books is a step by step process by which you can learn how to make Shufta at your home. It is an easy recipe which is best to understand for the beginners. Shufta is a dish which comes from Jammu and Kashmir cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 15 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Shufta takes 20.0 for the preparation and 15.0 for cooking. The aroma of this Shufta make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Shufta will be the best option for you. The flavor of Shufta is unforgettable and you will enjoy each and every bite of this. Try this Shufta at your weekends and impress your family and friends.

  • Prep Time20mins
  • Cook Time15mins
  • Serves15People
Shufta

Ingredients to make Shufta

  • Cottage cheese (paneer), ½‘’ cubes 250 gms
  • Clarified butter (ghee) for frying
  • Clarified butter (ghee) 2 tbsp / 30 gms
  • Almonds (badam), blanched ½ cup / 100 gms
  • Currants (kishmish), ½ cup / 100 gms
  • Coconut (nariyal), slivered ¼ cup / 50 gms
  • Dried dates (khajoor), deseeded, slivered ¼ cup / 50 gms
  • Black peppercorns (sabut kali mirch) 1 tsp / 5 gms
  • Water 1 cup / 200 ml
  • Sugar 1½ cup / 300 gms
  • Green cardamoms (choti elaichi), crushed 6
  • Saffron (kesar) ½ tsp / 3 gms
  • Candied sugar (misri) ¼ cup / 50 gms
  • Lemon (nimbu) juice 1 tbsp / 15 ml

How to make Shufta

  1. Heat the clarified butter (for frying) and fry the cottage cheese lightly. Remove and put aside.
  2. Heat 30 gm of clarified butter in a pot. Lightly sauté the almonds, currants, coconut, dates and pepper-corns for 1 minute.
  3. Add water, sugar and green cardamoms. Stir till the water comes to a boil. Lower the flame and cook for 5 minutes.
  4. Soak the saffron in 2 tsp of hot water and crush it with the back of a spoon. Mix into the pot and stir well.
  5. Add the candied sugar and the lemon juice; stir again. When the syrup becomes thick (not dry), remove from the flame.
  6. Serve warm.

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