Make this easy and quick Shufta, a traditional dessert from Kashmir. It is made with dry fruits, paneer, spices and sugar. Try my easy recipe here.
About Kashmiri Shufta
Shufta is a traditional Kashmiri dessert, where dry fruits are soaked in water and then mixed with pan fried paneer, dry coconut, spices and sugar.
It is easy to make, crunchy and comes together in just 20 minutes.
It is quite popular in Kashmiri households and is often made during festivals and weddings.
It is especially served during winters because of its rich ingredients, as they provide warmth to the body.
Dry fruits – This recipe uses almonds, cashew nuts, big raisins, pistachios and walnut. Use high quality nuts for the best taste.
Paneer – Use homemade paneer, or use a store bought one.
Spices – To add the slight hint of spicy flavour, you will need black pepper powder, cinnamon powder, dry ginger powder, and cardamom powder.
Sugar – It is made with white sugar. Adjust according to your taste.
Others – You will also need ghee, dry coconut, dry dates, saffron and dried rose petals.
Kashmiri Shufta will easily last 3-4 days, when stored in an air tight container in the refrigerator. Reheat in a pan or microwave, before serving.
Kashmiri Shufta Recipe, How to make Kashmiri Shufta
- ½ cup Almonds
- ½ cup Cashewnuts
- ½ cup Big raisins
- ½ cup Pistachio
- ½ cup Walnut
- 8-10 Dry dates
- ½ cup Dry coconut
- ½ cup Panee (Cut into small pieces)
- ½ cup Ghee
- 2 cups Sugar
- 1 teaspoon Black pepper powder
- 1 teaspoon Cinnamon powder
- 1 teaspoon Dry ginger powder
- 1 teaspoon Cardamom powder
- 1 pinch Saffron
- 2 tablespoon Dried rose petals
- Soak almonds, cashew nuts, big raisins, pistachios and walnuts in enough water for 30 minutes.
- Soak dry dates in another bowl.
- Cut the soaked dates into small pieces and remove the seeds.
- Heat ghee in a pan.
- Fry the coconut till slightly browned.
- Remove in a plate.
- Fry paneer pieces in the same ghee till slightly browned.
- Drain the water from the dry fruits and add them in the pan.
- Add the fried coconut.
- Add sugar, black pepper powder, cinnamon powder, dry ginger powder, cardamom powder, saffron and rose petals in the pan.
- Cook till sugar is dissolved.
- Serve immediately.
- If making it for later use, re-heat before serving.