Shufta

Instructions

1. 1

   Prepare and Fry the Core Ingredients

   • Cut the paneer into small, 1/2-inch cubes. Pat them dry with a paper towel.
   • Heat the ghee in a heavy-bottomed pan or kadai over medium heat.
   • Carefully add the paneer cubes and 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 2-3 minutes until lightly browned. Remove and set aside.
   • Next, fry the walnuts and cashews together for 1-2 minutes until fragrant and golden. Remove and set aside.
   • Finally, add the sliced coconut and chopped dates. Fry for just 30-40 seconds until the coconut is golden. Remove immediately to prevent burning and set aside with the other fried items.
2. 2

   Create the Spiced Sugar Syrup

   • In the same pan with the remaining flavorful ghee, add the sugar and water. Stir to combine.
   • Bring the mixture to a boil over medium-high heat, stirring until the sugar has completely dissolved.
   • Reduce the heat to medium and let the syrup simmer for 5-7 minutes. It should thicken slightly and feel sticky to the touch (be careful as it's very hot). Avoid overcooking to a string consistency.
   • Stir in the black pepper powder, dry ginger powder, cinnamon powder, green cardamom powder, and saffron strands. Mix well until all the spices are incorporated.
3. 3

   Combine and Finish the Shufta

   • Reduce the heat to low. Add all the fried paneer, nuts, coconut, and dates back into the pan with the syrup.
   • Gently fold everything together, ensuring all ingredients are evenly coated with the spiced syrup.
   • Let it simmer on low heat for 2-3 minutes, allowing the nuts and paneer to absorb the flavors.
   • Turn off the heat. The Shufta will appear syrupy but will thicken as it cools down.
4. 4

   Rest and Serve

   • Let the Shufta rest for at least 10-15 minutes before serving. This allows the flavors to meld together.
   • Serve warm as a rich, festive dessert. A small portion is usually sufficient due to its richness.