Kashmiri Cuisine - Roli Books
Kashmiri Cuisine - Roli Books|
Last updated on Jan 10th
A delectable dish of dry fruits cooked in sugar syrup.
  • Prep Time20Minutes
  • Cooking Time15Minutes
  • Serves15people

Recipe 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

Recipe Preparation

  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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