Shufta
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A rich Kashmiri Pandit sweet of dry fruits and fried paneer cubes coated in a spiced sugar syrup.
Region: Kashmir valleyOccasion: Festivals, weddings and Shivratri (Herath)Time: 30 minServes: 6Vegetarian
Ingredients
- 100 g paneer, cut into small cubes
- ½ cup almonds, halved
- ½ cup cashews
- ¼ cup walnuts, broken
- ¼ cup raisins
- ¼ cup dried coconut slivers
- 2 tbsp ghee
- ½ cup sugar with ¼ cup water
- ½ tsp black pepper powder
- ½ tsp dry ginger powder
- ½ tsp cardamom powder
- A pinch of saffron
Method
- Fry the paneer cubes in ghee until golden. Lift out.
- In the same ghee, lightly fry the almonds, cashews, walnuts and coconut, then the raisins until they puff.
- Boil the sugar and water to a thick syrup of one-thread consistency.
- Stir in the pepper, dry ginger, cardamom and saffron.
- Add the paneer and dry fruits and toss until everything is coated and the syrup clings. Serve warm or at room temperature.
History
Shufta combines Kashmir's walnuts and almonds with warming spices such as dry ginger and black pepper, suited to the cold climate.
Significance
Shufta is made in Kashmiri Pandit homes for Herath (Shivratri), weddings and other festive days.