A delightful sweet concoction from Kashmir…. is prepared with loads of dried fruits ,nuts and cottage cheese and is cooked in vibrant coloured saffron sugar syrup.
Preparation time– 20 minutes
Cooking time- 30 minutes
Ingredients and Quantity:
Paneer cubes- 3/4th cup
Clarified Butter- 300 gm / as required for frying
Almonds ,blanched and peeled – 1/4th cup
Raisins (Stems removed and discarded)- 1/4th cup
Black currants (Stems removed and discarded)-1/4th cup
Dried Dates (deseeded and chopped)-1/4th cup
Walnuts, broken= 1/4th cup
Apricots (deseeded and chopped)-1/4th cup
Fresh / Dry Coconut ( Sliced)- 1/4th cup
Ginger powder- 1/4th tsp.
Cinnamon powder- 1/4th tsp.
Black pepper powder- 1/4th tsp.
Water- 1 ½ cup
Sugar- 1 ½ cup
Candied sugar – 01 tbsp.
Green Cardamoms ( Crushed)- ½ tsp.
Saffron- 1/4th gm
Lemon Juice- ½ tsp.
Salt- a pinch
For the garnish:
Rose Petals edible and dried- 02 tsp.
Heat the clarified butter (for frying) and fry the paneer lightly. ( May be soaked in warm water in order to soften it).
Remove and put aside. Cut the almonds into halves.
Soak all the prepared dry fruits in 2 cups of warm water for 15 minutes except coconut. Drain the water from the dry fruits.
Heat 01. tbsp. of clarified butter in a heavy bottomed pan.
Lightly sauté the almonds, raisins, black currants, coconut, dried dates, walnuts and apricots for 1 minute.
Add water, sugar , crushed green cardamoms , ginger powder ,cinnamon powder and Black pepper powder.
Stir till the water comes to a boil.
Lower the flame and cook. Add fried paneer cubes.
Steep the saffron in 2 tsp of hot water, crush with the back of a spoon.
Mix into the pot and stir well.
Add the candied sugar , a pinch of salt and lemon juice.
When the syrup becomes thick (not dry), two thread consistency, remove from the flame.
Serve warm garnished with rose petals
Chefs Tip: A pinch of salt is added to Shufta, as it enhances and brings out the flavors / sweetness within.