Kashmiri shufta

Published: 07th October 2017 10:00 PM  |   Last Updated: 07th October 2017 05:26 PM   |  A+A-

Express News Service

●  Paneer (cut into small pieces): ½ cup
●  Clarified butter/ghee: ½ cup
●  Almonds: ½ cup
●  Cashew nuts: ¼ cup
●  Big raisins/munakka: ½ cup
●  Pistachios:  ½ cup
●  Walnuts: ½ cup
●  Dry dates:  8-10
●  Dry coconut slices: ½ cup
●  Sugar syrup: made by dissolving  2 cups sugar in 1 cup water
●  Black pepper powder: 1 teaspoon
●  Cinnamon powder: 1 teaspoon
●  Dry ginger powder: 1 teaspoon
●  Cardamom powder: 1 teaspoon
●  Saffron:  1 teaspoon dissolved in water
●  Rose essence: a few drops

●  Soak almonds, cashew nuts, big raisins, pistachios and walnuts   
     in water for half an hour.
●  Soak dry dates in lukewarm water in another bowl. Cut the
     soaked dates into small pieces and deseed them.
●  Heat ghee in a heavy-bottomed pan. Fry the coconut slices till
     slightly browned. Remove to a plate.
●  Fry paneer pieces in the same ghee till slightly browned.
●  Drain the dry fruits and add them in the pan. Add fried
     coconut, sugar syrup and all the spices to this.
●  Cook till sugar is dissolved and thickened.
●  Put pure silver leaf on top and serve immediately .

The author owns the Moti Mahal chain of restaurants.

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