Kashmiri Shufta

Instructions

1. 1

   Preparation (10 minutes)

   • Cut the paneer into small, uniform ½-inch cubes.
   • If your dried apricots are hard, soak them in warm water for about 1 hour to soften, then drain completely.
   • Ensure all nuts, pitted dates, and spices are measured and ready.
2. 2

   Fry the Paneer and Nuts (10 minutes)

   • Heat the ghee in a heavy-bottomed pan or kadai over medium heat. The ghee should be hot but not smoking.
   • Carefully add the paneer cubes in a single layer. Fry for 3-4 minutes, turning occasionally, until they are golden brown on all sides. Remove with a slotted spoon and set aside.
   • In the same ghee, fry the almonds for 1-2 minutes until they turn a shade darker. Remove and set aside.
   • Next, fry the walnuts and cashews separately for about 1 minute each until lightly golden. Watch them closely as they can burn quickly. Remove and set aside.
   • Finally, briefly fry the soaked apricots and dates for about 30-45 seconds to enhance their flavor. Remove and set aside with the other fried ingredients.
3. 3

   Prepare the Sugar Syrup (8 minutes)

   • In a separate saucepan, combine the sugar and water. Add the saffron strands, cinnamon stick, and whole black peppercorns.
   • Bring the mixture to a boil over medium heat, stirring continuously until the sugar dissolves completely.
   • Once boiling, reduce the heat to a simmer and cook for 5-7 minutes without stirring, until the syrup reaches a one-string consistency.
   • To test for consistency, take a drop of syrup on a spoon, let it cool slightly, then touch it between your thumb and forefinger. When you pull them apart, a single, continuous thread should form.
4. 4

   Combine and Finish (5 minutes)

   • Once the syrup has reached the correct consistency, reduce the heat to the lowest setting.
   • Gently add the fried paneer, all the fried nuts, and dried fruits into the syrup.
   • Sprinkle in the green cardamom powder, dry ginger powder, and the pinch of salt.
   • Stir everything together very gently to ensure all ingredients are evenly coated with the syrup.
   • Let it simmer on low heat for 2-3 minutes, allowing the flavors to meld together beautifully.
5. 5

   Rest and Serve

   • Turn off the heat and let the Shufta cool down for at least 15-20 minutes. It will thicken slightly as it cools.
   • For a better eating experience, you can remove the cinnamon stick and whole peppercorns before serving.
   • Serve warm in small portions as a rich, festive dessert.