Name: Shufta recipe by Kashmiri Cuisine - Roli Books at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 15
Ingredients: 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

ABOUT Shufta RECIPE

A delectable dish of dry fruits cooked in sugar syrup.

Ingredients Serving: 15

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

Instructions

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

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