Kashmiri Shufta: A Festive Treat of Sweet Spices and Dry Fruits
40 minutes
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About Kashmiri Shufta: A Festive Treat of Sweet Spices and Dry Fruits
Transport yourself to the festive streets of Kashmir with this authentic Shufta recipe. Imagine the warm aroma of ghee-roasted nuts and spices filling your kitchen, a promise of the sweet treat to come.This traditional dessert, a beloved staple at celebrations, combines crunchy nuts, chewy dates, and a fragrant sugar syrup infused with cardamom, cinnamon, and a hint of black pepper.Surprisingly easy to make, Shufta's complex flavors and celebratory history make it the perfect dessert for any occasion. Bring a touch of Kashmiri magic to your table!
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Recipe Time & More
Prep30 minutes
Cook10 minutes
Total40 minutes
Ingredients
Nuts and Dry Fruits
Other Ingredients
- 8 slices Coconut dried
- 1/4 cup Cottage Cheese cut into small pieces
- 1/4 cup Ghee
- 1/2 cup Sugar Syrup or a thick syrup made from equal parts sugar and water
Spices
- 1 tsp Pepper black, ground
- 1 tsp Cinnamon ground
- 1 tsp Ginger ground
- 1 tsp Cardamom Powder
- 1 pinch Saffron Strands
- 2 Tbsp Rose Petals dried
Instructions
- Soak the almonds, cashews, raisins, and walnuts in enough water to cover them for 30 minutes. This helps to soften them and improve their texture.
- In a separate bowl, soak the dried dates in warm water for about 15 minutes to soften them. Pit and chop the dates.
- Heat the ghee in a pan over medium heat. Fry the coconut slices until golden brown. Remove the coconut slices from the pan and set aside.
- In the same pan, fry the paneer pieces until lightly browned. Remove the paneer and set aside.
- Drain the water from the soaked nuts and add them to the pan. Lightly toast the nuts in the ghee for a minute or two.
- Add the chopped dates, sugar syrup, black pepper, cinnamon, ginger, cardamom powder, saffron strands, and rose petals to the pan. Stir well to combine.
- Cook the mixture, stirring constantly, until the sugar syrup thickens and the dry fruits are coated and softened. This will take about 5-7 minutes. Be careful not to burn the mixture.
- Remove the Kashmiri Shufta from the heat and gently stir in the fried coconut and paneer. Serve warm and enjoy!
Recipe Notes
Good To Know
- For an authentic touch, use Kashmiri dried cockscomb flower (mawal) if available, which is traditionally added for its subtle color and earthy aroma.
- If you prefer a softer texture for the paneer (Indian cottage cheese), briefly soak the cubes in warm water before frying; this helps them absorb the syrup more effectively.
- To make the Shufta vegan, substitute paneer with firm tofu and use coconut oil or vegan butter instead of ghee for frying the dry fruits.
- Serve Shufta slightly warm and garnish with a few saffron strands or edible rose petals for an elegant festive presentation.
Expert Tips
- Adjust the sweetness of the syrup to your preference by adding more or less sugar.
- For a richer flavor, roast the dry fruits lightly before adding them to the syrup.
- If you don't have all the variety of dry fruits mentioned, feel free to use what you have on hand.
Storage Instructions
- Store leftover Shufta in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Reheat gently before serving.
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Recipe Nutrition
Calories: 330kcalCarbohydrates: 32gProtein: 7gFat: 21gPolyunsaturated Fat: 6.3gMonounsaturated Fat: 12.6gFiber: 2gSugar: 27g
Suman Prakash
Articles: 49
7 Comments
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This looks so good! Appreciate the share.
This looks so tasty! Thank you.
This looks divine! Can’t wait to make it.
This looks so good! Can’t wait to cook it.
wow 🙂
Very different recipe..Thnx for sharing , Suman
What a great recipe! Thanks for sharing.