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.
If you like this recipe, you can also try Kashmiri Dum Aloo, Kashmiri Kahwa Tea, Kashmiri Laal Paneer, Kashmiri Methi Chaman, Kashmiri Rajma and Kashmiri Pulao.
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.
Ingredients
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.
Storage Suggestions
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.
Recipe Card
Kashmiri Shufta Recipe, How to make Kashmiri Shufta
Ingredients
- 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
Instructions
- 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.
The Steaming Pot
Looks like heaven! Beautifully clicked pics too.
msnehamathur
Thnx Steaming Pot
Asmaa
What an amazing dish! Thanks for sharing it. I will definitely try it soon.
Chhapan Bhog
Hi Neha, congratulations on Food others Award.. Though I M visiting your blog for the first time, and lived it throughly.. Very versatile and amazing thought for food.. 🙂
msnehamathur
Thanks Chappan Bhog
vipin
Nice sweet
msnehamathur
Thnx Vipin
Waheatha
love to try this dessert
msnehamathur
Do try it. I am sure you will love it Waheatha
Aatifa
thanks alot
really tasty love it its really awesome !!!!
msnehamathur
Thnx Aatifa 🙂
Kashmiri
Its looks delicious and how about adding kashmiri walnuts
Hallie
How much water should I add? I loved the recipe but it won’t work without water.
Neha Mathur
You don’t have to add water in this recipe. The sugar will dissolve and coat the dry fruits.
Hamiast Global Pvt.Ltd.
Very different recipe..Thnx for sharing
Neha Mathur
🙂