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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