Shufta | How to make Shufta

By Kashmiri Cuisine - Roli Books  |  5th Apr 2016  |  
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  • Shufta, How to make Shufta
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About Shufta Recipe

A delectable dish of dry fruits cooked in sugar syrup.

Shufta, a deliciously finger licking recipe to treat your family and friends. This recipe of Shufta by Kashmiri Cuisine - Roli Books will definitely help you in its preparation. The Shufta can be prepared within 20 minutes. The time taken for cooking Shufta is 15 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 15 people. The recipe details out how to make Shufta step by step. The detailed explanation makes Shufta so simple and easy that even beginners can try it out. The recipe for Shufta can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Shufta from BetterButter.


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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