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Shufta

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Apr 082010
 
shufta

 

So what’s for dessert? This is not something you will hear a true blood Kashmiri ask. And that’s not because we don’t like all things sweet, but because we just don’t have the tradition of serving sweets or desserts after a meal.  We eat the chocolates and the Mithai and we also do make a few sweet things like Kheer, Modur pulao ( rice cooked with nuts and sugar) and phirni. We serve the Modur pulao at the beginning of the meal ( beat that) and we make kheer on auspicious occasions as an offering to the deity.

It did not take a lot of effort on my part to appreciate a good dessert. I just needed a subtle push now and then. After all I am a mere human who succumbed to the eternal sinful sweet delights. Now I do ask – ‘What’s for Dessert?’ and draw a scowl from my mom or grand mom!

Featured today is a very Kashmiri sweet delight. I am not sure if we categorize this as a dessert traditionally. But its quiet a delightful mix.

serves 6

Plan:

  • 4 oz Paneer
  • Ghee for frying [about 2 - tbs]
  • 1/4 cup almonds
  • 1/4 cup raisins
  • 3 Tbs fresh coconut cut into bite size pieces
  • 4 dates, cut into thin strips
  • 1/4 C cashew nuts
  • 1/2 C Water
  • 1/2 C Sugar
  • 1/4tsp Cardamom Powder
  • a few strands saffron

Procedure

  1. Cut the paneer in bite size cubes – about 1/2 inch
  2. Heat ghee in a kadai or pan
  3. Lightly fry the paneer cubes
  4. Remove with a slotted spoon and put aside
  5. Now in the remaining ghee, saute  – the almonds, coconut,Cashews, raisins & dates [about a min on medium heat]
  6. Remove from heat and set aside
  7. In a separate pan, bring the water to a boil and add the sugar
  8. Stir in the sugar until dissolved and the water starts to boil again.
  9. Simmer for about 5 – 6 minutes
  10. Crush the saffron strands and add them in. Also add the cardamom.
  11. After  5- 6 minutes add the paneer and the other mixed nuts and dry fruits
  12. Cook for a couple of minutes on medium heat.
  13. Switch off heat, cover the pan and let it rest for half an hour.

Notes:

  • The sugar syrup should be thick and the ingredients should be nicely soaked in it.
  • Serve this warm. Not room temperature, but not hot either.
  • Serve about 2-3 heaped Tbs per person – great things are served in small portions ;)



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  8 Responses to “Shufta”

Comments (8)
  1. hi ansh…hav been a silent reader of ur blogs and ur menus in the “wats cooking” thread in IHM… hav always luved ur recipes…
    and shufta is jus gr8… i ll try it soon

     
  2. shufta is really a yummy kashmiri treat.
    good to see its recipe here.
    mouth watering………………..

     
  3. This is extremely yummy :). I can vouch for it, having tasted it firsthand ;)

     
  4. The paneer in the shufta tastes a little like gulab jamun but I like the syrup best. The nutty taste from the dry fruits, the density from the dates and the heavenly ghee, saffron and cardamom.

    I haven’t really tried serving it with something cold, but I am assuming it will be heavenly on a scoop of creamy Vanilla ice cream.

     
  5. Shufta sounds very delicious. I can imagine the taste of fried paneer, nuts in saffron-sugar syrup and the taste of ghee + cardamom giving it a heavenly feel! Yummmmm! I love desserts! can something cold be served with this when its warm? just wondering.

     

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