Kashmiri Shufta
A rich Kashmiri festive sweet made with paneer, nuts, dried fruits, sugar, and warm spices. It is gently fried and glazed into a glossy, aromatic finish that is usually served in small portions after a meal.
For 4 servings
- prep · ~15 min
Prepare the nuts, paneer, and saffron.
1.Soak the almonds in water for 15 minutes, then peel them.2.Cut the paneer into small cubes.3.Powder the green cardamom seeds.4.Soak the saffron in 1 tbsp warm water and keep it aside. - fry · ~6 min
Fry the paneer and nuts in ghee.
1.Heat the ghee in a heavy pan over low to medium heat.2.Add the paneer cubes and fry lightly until pale golden. Remove and keep aside.3.Add almonds, cashews, walnuts, raisins, melon seeds, and desiccated coconut.4.Fry gently for 2 to 3 minutes until the nuts smell toasty and the raisins puff up. - boil · ~5 min
Make the sugar syrup.
In the same pan, add sugar and water. Cook over medium heat until the sugar dissolves and the syrup turns slightly sticky, about a one-string consistency.
TIPKeep the syrup light. If it gets too thick, the shufta will harden instead of staying glossy. - mix · ~2 min
Add the spices and fried ingredients.
Stir in black pepper, cinnamon powder, cardamom, and the soaked saffron with its liquid. Add the fried paneer, nuts, raisins, melon seeds, and coconut, then toss well to coat everything in the syrup.
- simmer · ~3 min
Simmer briefly until glossy.
Cook on low heat for 2 to 3 minutes, stirring gently, until the syrup clings to the paneer and nuts and the mixture looks shiny and well coated.
- serve
Serve Kashmiri Shufta warm or at room temperature.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the paneer cubes dry before frying so they color lightly instead of spluttering and turning rubbery.
- 2Use low to medium heat for the nuts; coconut and melon seeds can go from toasted to scorched very quickly.
- 3Stop frying the raisins as soon as they puff, or they can burst and toughen in the pan.
- 4Keep the sugar syrup at a light one-string stage; thicker syrup will set hard around the paneer and nuts.
- 5Add the saffron soaking liquid, not just the strands, for fuller color and aroma in the glaze.
- 6Stir gently after adding the paneer so the cubes stay intact and don't crumble into the syrup.
- 7Serve in small portions, since shufta is traditionally rich and meant to finish a festive meal.
Adapt it for your goals.
Low-sugar
Reduce the sugar syrup slightly for a less sweet finish while still keeping enough glaze to coat the paneer and nuts.
no paneerNo-paneer
Skip the paneer and make it as a rich nut-and-dried-fruit shufta if you want a denser, more traditional dry-fruit feel.
extra saffronExtra-saffron
Use a little more saffron for deeper color and a more royal festive aroma, especially for special occasions.
rose cardamomRose-cardamom
Add a few drops of rose water with the saffron for a floral note that complements the cardamom and nuts.
Why this is on our healthy list.
Protein From Paneer and Nuts
Paneer, almonds, cashews, and walnuts make this sweet more substantial than many desserts and add satisfying protein.
Healthy Fats and Texture
Walnuts, almonds, cashews, and melon seeds contribute nourishing fats that also give shufta its rich mouthfeel.
Mineral-Rich Ingredients
Nuts, seeds, coconut, and raisins bring a range of naturally occurring minerals and make each small serving feel dense and festive.
Frequently asked questions
Yes. Make it a few hours ahead and keep it covered at room temperature if serving the same day, or refrigerate and bring back to room temperature before serving.
